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Name: Spinach and Feta Cheese Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 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 **

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INGREDIENTS

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 **

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (290g)
Recipe Makes: 6

Calories: 425
Calories from Fat: 295 (69%)

Amt Per Serving		% DV

	Total Fat 32.8g	44 %
	Saturated Fat 15.4g	77 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 2.9g
Cholesterol 765.6mg		236 %
Sodium 532.9mg		18 %
Potassium 469.8mg		12 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 5.1g
Protein 27.4g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 425

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REVIEWS

Reason2011

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 :)

10y

cjasmere

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.

14y

Spinach and Feta Cheese Quiche