Beard's spinach quiche

Yield: 6 Servings

Measure Ingredient
-(up to)
2 pounds Fresh spinach; cooked, drained
⅛ teaspoon Nutmeg
1 teaspoon Dried tarragon
1 tablespoon Lemon juice
Salt and pepper to taste
2 teaspoons Parsley; chopped
1 (9-inch) pastry shell
½ cup Feta cheese
4 Eggs
¾ cup Cream
½ cup Plain yogurt

Cook pastry shells 5 minutes. Cook spinach. Drain thoroughly! Chop very fine. Combine spinach with nutmeg, tarragon, lemon juice, salt, pepper and parsley and spread on bottom of pastry. Sprinkle cheese on top. Beat eggs slightly with yogurt and cream and blend well. Pour over spinach mixture.

Bake at 350 about 30 minutes or until custard is set. Serves 6-8.

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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