Spinach and feta quiche

Yield: 6 Servings

Measure Ingredient
1 pack (10-oz) frozen chopped spinach
6 ounces Feta cheese crumbled
½ cup Cottage cheese
6 \N Green onions(including tops) sliced
1 tablespoon Olive oil
1 teaspoon Dry basil
¼ teaspoon Pepper
¼ teaspoon Garlic salt (I use garlic powder)
4 \N Eggs (I have substituted egg beaters)
½ cup Milk


From: deneroff@... (janet & marty deneroff) Date: Tue, 9 Jul 1996 08:26:20 -0700 bake pie shell in a preheated oven for 10 minutes . let cool Squeeze out as much liquid as possible from spinach; set aside. In a blender or food processor chirl feta cheese, cottage cheese, onions, oil,basil,pepper,and garlic until smooth. I do it by hand because i do not have a dairy blender or food processor. Add eggs and milk and blend well. Add spinach and whirl briefly to mix. Pour into pastry shell. Bake in a 400 degree oven for 20 minutes; reduce temperature to 350 fo and bake for 15 to 20 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack foar 10 minutes or bring to room temperature fbefore cutting into wedges to serve. Makes five servings. This recipe comes from my vegetarian cookbook.

I thought people would enjoy some meatless dishes for the nine days. I am writing this recipe from sunny california.

JEWISH-FOOD digest 243

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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