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.
Serving size: Complete recipe
Calories 2694 Calories from Fat 1188
% Daily Value*
Total Fat 132 g202.4%
Saturated Fat 64.9 g324.7%
Trans Fat 0 g
Cholesterol 1027 mg342.3%
Sodium 4256.7 mg177.4%
Total Carbohydrates 291 g97%
Dietary Fiber 10.2 g40.8%
Sugars 85 g
Protein 90 g179.7%
Vitamin A 627.2% Vitamin C 222.3%
Calcium 220% Iron 93.1%
*Based on a 2000 Calorie diet