Spinach And Feta Cheese Quiche
|Frozen chopped spinach||10 Ounce, Defrosted (1 Package)|
|Eggs||4 , beaten|
|Cream||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Tablespoon|
|Parsley||2 Tablespoon, chopped|
|Feta cheese||1⁄4 Pound, crumbled|
|Quiche crust||1 , baked and cooled|
|Freshly grated parmesan/Freshly grated romano cheese||3 Tablespoon|
Drain the spinach, and squeeze out as much moisture as possible; it should be fairly dry.
Mix the eggs, cream, and milk.
Add the salt, pepper, lemon juice, and parsley.
Stir in the spinach and feta cheese.
Fill the quiche crust, and place the Parmesan or Romano on top.
Bake at 375° 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.