Spinach & Feta Quiche Recipe
Ingredients
| 9-inch baked pastry shell as ior Quiche Lorraine (optional) | ||
| Frozen chopped spinach package | 1 , thawed | |
| Feta cheese | 6 Ounce, crumbled | |
| Cottage cheese | 1/2 Cup (16 tbs) | |
| 6 green onions (including tops), sliced | ||
| Olive oil | 1 Tablespoon | |
| Basil | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Garlic salt | 1/4 Teaspoon | |
| Eggs | 4 standard | |
| Milk | 1/2 Cup (16 tbs) | |
Directions
Prepare and bake pastry shell, if desired.
With your hands, squeeze as much moisture from spinach as possible; set spinach aside.
In a blender or food processor, whirl feta cheese, cottage cheese, green onions, oil, basil, pepper, and garlic salt until smooth.
Add eggs and milk; blend well.
Pour into a bowl and stir in spinach.
Pour into baked pastry shell or a greased 9-inch pie pan.
Bake in a 325° oven for 35 to 40 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.
With your hands, squeeze as much moisture from spinach as possible; set spinach aside.
In a blender or food processor, whirl feta cheese, cottage cheese, green onions, oil, basil, pepper, and garlic salt until smooth.
Add eggs and milk; blend well.
Pour into a bowl and stir in spinach.
Pour into baked pastry shell or a greased 9-inch pie pan.
Bake in a 325° oven for 35 to 40 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.
Chef
