We have a great idea for a quick Lenten supper...our Greek Quiche! One of our guests today... of Greek heritage, said that it was the most delicious he had ever had!
Greek Quiche - Spinach & Feta
1 unbaked 9” pie crust shaped in deep quiche dish or pie pan
1/2 cup crumbled feta cheese (more or less as desired)
1 ½ cup grated light flavored cheese like mozzarella or provolone
8 oz frozen chopped spinach – defrosted and squeezed dry
1 T butter
1 T olive oil
½ cup minced white onion
1 clove minced garlic or dash of garlic powder
1 ½ cup heavy cream or Half and Half or combination of the two
4 eggs – beaten
1/8 t salt
1/8 t fresh ground white pepper
1/8 t fresh grated nutmeg
Preheat oven to 400.
Melt butter and oil in small skillet. Sauté onion and garlic over med heat until onion is translucent.
Add spinach and sauté 2 minutes. Let cool slightly-about 10 minutes.
Sprinkle half of mozzarella on crust.
Spread spinach/onion over cheese.
Crumble feta over onion and sprinkle remaining mozzarella.
Beat cream, eggs, nutmeg, salt and pepper together with whisk. Pour over pie crust slowly so all liquid is “absorbed”. Grate a bit of nutmeg over the top for added color.
Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 30 minutes before cutting.
1 ½ cup grated light flavored cheese like mozzarella or provolone
8 oz frozen chopped spinach – defrosted and squeezed dry
1 T butter
1 T olive oil
½ cup minced white onion
1 clove minced garlic or dash of garlic powder
1 ½ cup heavy cream or Half and Half or combination of the two
4 eggs – beaten
1/8 t salt
1/8 t fresh ground white pepper
1/8 t fresh grated nutmeg
Preheat oven to 400.
Melt butter and oil in small skillet. Sauté onion and garlic over med heat until onion is translucent.
Add spinach and sauté 2 minutes. Let cool slightly-about 10 minutes.
Sprinkle half of mozzarella on crust.
Spread spinach/onion over cheese.
Crumble feta over onion and sprinkle remaining mozzarella.
Beat cream, eggs, nutmeg, salt and pepper together with whisk. Pour over pie crust slowly so all liquid is “absorbed”. Grate a bit of nutmeg over the top for added color.
Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 30 minutes before cutting.
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