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Low-fat Spinach Feta Quiche

Yield: 6 Servings

Ingredients and directions for this recipe

1 lb Fresh spinach; washed,
-stemmed and chopped
2 tb Olive oil
2 Cloves garlic; minced
3 Eggs
1 c Evaporated skim milk
1 ts Fresh rosemary; minced -or-
1/2 ts Dried rosemary
4 oz Feta cheese; crumbled
1/2 ts Lemon zest (actually; I used
-lemon pepper since I didn't
-have a fresh lemon on hand)
Salt and pepper to taste

From: Kitty Jones jone0128@gold.tc.umn.edu

Date: Wed, 14 Sep 1994 20:53:39 GMT
Preheat oven to 375. Heat olive oil in skillet over medium heat. Add
garlic and saute til tender but not brown. Add spinach, a handful at a
time, and toss it around until it is thoroughly wilted. Remove from heat
and set aside. In a bowl, beat the eggs until well mixed and add evaporated
skim milk, crumbled feta, rosemary, lemon zest or lemon pepper, and salt.
Add the spinach mixture and stir well. Oil a 10-inch pie pan, and pour the
quiche mixture in. Bake at 375 for 35-40 minutes or until slightly brown on
top and a knife comes out clean.

You could, of course, also make this with a pastry crust. I would pre-bake
the crust for about 10 minutes before putting the quiche mixture in. (Prick
the bottom and sides with a fork thoroughly before pre-baking.)

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,

See also:
Previous recipe Low-fat Spinach Dip
Next recipe Low-fat Squash Casserole

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