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Spinach & Feta Quiche Recipe
|Whole wheat pastry||1 (Use 9 Inch Size)|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Feta cheese||6 Ounce, crumbled|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Green onions with tops||6 , sliced|
|Olive oil||1 Tablespoon|
|Dry basil||1 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1141 Calories from Fat 700
% Daily Value*
Total Fat 79 g121.7%
Saturated Fat 37.1 g185.6%
Trans Fat 0 g
Cholesterol 1019.9 mg
Sodium 3247 mg135.3%
Total Carbohydrates 39 g12.9%
Dietary Fiber 10.7 g42.7%
Sugars 22 g
Protein 77 g153.8%
Vitamin A 596.7% Vitamin C 166.1%
Calcium 162.6% Iron 89.8%
*Based on a 2000 Calorie diet
Fit into a 9-inch pie pan; crimp edge.
Bake in a preheated 400° oven for 10 minutes.
Squeeze out as much liquid as possible from spinach; set aside.
In a blender or food processor, whirl feta cheese, cottage cheese, onions, oil, basil, pepper, and garlic salt until smooth.
Add eggs and milk and blend well.
Add spinach and whirl briefly to mix.
Pour into pastry shell.
Bake in a 400° oven for 20 minutes; reduce temperature to 350° and bake for 15 to 20 more minutes or until a knife inserted in center comes out clean.
Let stand on a wire rack for 10 minutes or bring to room temperature before cutting into wedges to serve.