Spinach and Feta Cheese Quiche

Ready in 1 hour
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Spinach and Feta Cheese Quiche"

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Try this Spinach and Feta Cheese Quiche recipe, or contribute your own. "Parmes" and "Ethnic" are two tags used to describe Spinach and Feta Cheese Quiche.

"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

Ingredients

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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

Servings  

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

Calories Per Serving: 425 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 10 months 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 4 years ago
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