Spinach and Feta Cheese Quiche
Try this Spinach and Feta Cheese Quiche recipe, or contribute your own. "Parmes" and "Ethnic" are two of the tags cooks chose for Spinach and Feta Cheese Quiche.
Yield: 6 Ready in 1 hours
Cuisine: AmericanMain Ingredient: Cheese
100% would make again (reviews)
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Notes Spinach and Feta Cheese Quiche Preparation
Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible; it should be fairly dry. ** cheese is better if fresh-grated. Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature. Servings: 6
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Spinach and Feta Cheese Quiche Reviews
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I would make a variation of this again. It was too runny and not enough egg. It wasn't the consistency I look for in a good quiche. It kind of fell apart when I cut the first piece. Too much milk, not enough eggs.
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