Thread: REC: Spinach & Feta Quiche

It's what's for dinner From the first book by Jefferson Smith (The
Frugal Gourmet). I'm horrible with pie crusts so I bought a frozen deep
dish pie crust for this.

1 10-oz. pkg. frozen chopped spinach, thawed
4 large eggs
3/4 c. cream
1-1/4 c. milk
salt & pepper to taste
2 Tbs. lemon juice
2 Tbs. chopped parsley (optional, in my opinion)
1/4 lb. feta cheese, crumbled
3 Tbs. freshly grated Parmesan or Romano cheese

Drain the spinach well. (I use a collapsible vegetable steamer to press all
the water out.) Whisk together the eggs, cream and milk. Add the salt,
pepper and lemon juice. Add the parsley if desired. Stir in the spinach
and feta cheese. Fill the crust and sprinkle the grated Parmesan on top.
Bake at 375F for 30-40 minutes or until a knife inserted in the center comes
out dry. Cool for 10 minutes before serving. May also be served at room
temperature. Serves 6.

Jill