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Spinach & Feta Quiche Recipe
|9 inch baked pastry shell/Quiche lorraine||1|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Feta cheese||6 Ounce, crumbled (1 1/2 Cup)|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Green onion with tops||6 , sliced|
|Olive oil||1 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1634 Calories from Fat 955
% Daily Value*
Total Fat 109 g167.4%
Saturated Fat 47.8 g239.1%
Trans Fat 0 g
Cholesterol 1019.9 mg
Sodium 3748.7 mg156.2%
Total Carbohydrates 85 g28.3%
Dietary Fiber 8.9 g35.7%
Sugars 25.7 g
Protein 80 g160.5%
Vitamin A 632.3% Vitamin C 189%
Calcium 193.8% Iron 79.3%
*Based on a 2000 Calorie diet
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.