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Spinach And Feta Quiche Recipe
|Fresh spinach||2 Pound, cooked, drained|
|Freshly grated nutmeg||1⁄8 Teaspoon (May Use Bottled)|
|Fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped fresh parsley||2 Tablespoon|
|9 inch pastry shell||1 , baked for 5 minutes|
|Feta cheese||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2553 Calories from Fat 1097
% Daily Value*
Total Fat 123 g189.8%
Saturated Fat 63.3 g316.3%
Trans Fat 0 g
Cholesterol 939.6 mg
Sodium 3526.3 mg146.9%
Total Carbohydrates 280 g93.4%
Dietary Fiber 22.5 g90.1%
Sugars 84.8 g
Protein 85 g170.8%
Vitamin A 1798.7% Vitamin C 512.7%
Calcium 209.9% Iron 199%
*Based on a 2000 Calorie diet
Drain liquid thoroughly by squeezing small handfuls between palms of your hands.
Chop very fine.
Combine spinach with nutmeg, tarragon, lemon juice, salt and pepper to taste, and parsley; spread on bottom of pastry.
Sprinkle cheese on top.
Beat eggs lightly with yogurt.
Cream; blend well.
Pour over spinach mixture.
Bake in 350Â°F oven about 30 minutes, or until custard is set.
This is an excellent accompaniment to roast lamb or chicken.
It also makes a fine brunch entree.