Spinach & Feta Quiche Recipe
Ingredients
| Whole Wheat Pastry for a single crust 9-inch pie | ||
| Frozen chopped spinach package | 1 | |
| 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
Roll out pastry about 1/8 inch thick on a lightly floured board.
Fit into a 9-inch pie pan; crimp edge.
Bake in a preheated 400° oven for 10 minutes.
Let cool.
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.
Fit into a 9-inch pie pan; crimp edge.
Bake in a preheated 400° oven for 10 minutes.
Let cool.
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.
Chef
