Spinach and feta cheese quiche

Ingredients

Quantity		Ingredient
10	ounces	Spinach, frozen, chopped, *
4		Eggs, beaten
¾	cup	Cream
1¼	cup	Milk
2	tablespoons	Lemon juice
2	tablespoons	Parsley, chopped
¼	pounds	Feta cheese, crumbled
3	tablespoons	Parmesan or Romano
		Cheese **

Directions

Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible; it should be fairly dry. ** cheese is better if fresh-grated.

Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and place the Parmesan on top.

Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving.

Can also be served at room temperature.

Servings: 6

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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