Low-fat spinach feta quiche

Yield: 6 Servings

Measure Ingredient
1 pounds Fresh spinach; washed, stemmed and chopped
2 tablespoons Olive oil
2 \N Cloves garlic; minced
3 \N Eggs
1 cup Evaporated skim milk
1 teaspoon Fresh rosemary; minced -or-
½ teaspoon Dried rosemary
4 ounces Feta cheese; crumbled
½ teaspoon Lemon zest (actually; I used lemon pepper since I didn't have a fresh lemon on hand)
\N \N Salt and pepper to taste

From: Kitty Jones <jone0128@...> 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


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