Beard's spinach quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | -(up to) | |
| 2 | pounds | Fresh spinach; cooked, drained |
| ⅛ | teaspoon | Nutmeg |
| 1 | teaspoon | Dried tarragon |
| 1 | tablespoon | Lemon juice |
| Salt and pepper to taste | ||
| 2 | teaspoons | Parsley; chopped |
| 1 | (9-inch) pastry shell | |
| ½ | cup | Feta cheese |
| 4 | Eggs | |
| ¾ | cup | Cream |
| ½ | cup | Plain yogurt |
Directions
Cook pastry shells 5 minutes. Cook spinach. Drain thoroughly! Chop very fine. Combine spinach with nutmeg, tarragon, lemon juice, salt, pepper and parsley and spread on bottom of pastry. Sprinkle cheese on top. Beat eggs slightly with yogurt and cream and blend well. Pour over spinach mixture.
Bake at 350 about 30 minutes or until custard is set. Serves 6-8.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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