Low-Fat Spinach Feta Quiche

Low-Fat Spinach Feta Quiche

Ready in 1h

Try this Low-Fat Spinach Feta Quiche recipe, or contribute your own.


1/2 ts Lemon zest
2 tb olive oil
4 oz Feta cheese; crumbled
1 lb Fresh spinach; washed
1 ts Fresh rosemary; minced, OR
3 Eggs
salt and pepper; to taste
2 Garlic; minced
1 c Evaporated skim milk
1/2 ts Dried Rosemary

Original recipe makes 6



From: Kitty Jones Date: Wed, 14 Sep 1994 20:53:39 GMT Preheat oven to 375. Heat olive oil in skillet over medium heat. Add garlic and saute til tender but not brown. Add spinach, a handful at a time, and toss it around until it is thoroughly wilted. Remove from heat and set aside. In a bowl, beat the eggs until well mixed and add evaporated skim milk, crumbled feta, rosemary, lemon zest or lemon pepper, and salt. Add the spinach mixture and stir well. Oil a 10-inch pie pan, and pour the quiche mixture in. Bake at 375 for 35-40 minutes or until slightly brown on top and a knife comes out clean. You could, of course, also make this with a pastry crust. I would pre-bake the crust for about 10 minutes before putting the quiche mixture in. (Prick the bottom and sides with a fork thoroughly before pre-baking.) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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