Spinach and Feta Cheese Quiche

2 reviews, 4 star(s). 100% would make again

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10 oz frozen chopped spinach *
1 1/4 c milk
4 Eggs; beaten
2 tb Lemon juice
2 tb Parsley; chopped
3 tb Parmesan; or Romano
3/4 c Cream
1/4 lb Feta cheese; crumbled
Cheese **

Original recipe makes 6



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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First time making quiche and I absolutely loved it! My guests thought it was a little cheesy, but it worked for me (and was gone in one sitting!) In the future, I will either split this recipe into to quiche or use a thicker crust because I felt like there wasn't enough bread to offset the egg and cheese. Thanks for the recipe :)
Reason2011 2y ago

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.
cjasmere 6y ago

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