Spinach & Feta Quiche
|9 inch baked pastry shell/Quiche lorraine||1|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Feta cheese||6 Ounce, crumbled (1 1/2 Cup)|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Green onion with tops||6 , sliced|
|Olive oil||1 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Prepare and bake pastry shell, if desired.
With your hands, squeeze as much moisture from spinach as possible; set spinach aside.
In a blender or food processor, whirl feta cheese, cottage cheese, green onions, oil, basil, pepper, and garlic salt until smooth.
Add eggs and milk; blend well.
Pour into a bowl and stir in spinach.
Pour into baked pastry shell or a greased 9-inch pie pan.
Bake in a 325° oven for 35 to 40 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.