Spinach and Feta Cheese Quiche
|Greek feta cheese||4 Ounce, well rinsed, patted dry and crumbled|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Fresh breadcrumbs||1⁄4 Cup (4 tbs)|
|Frozen chopped spinach||10 Ounce, thawed, squeezed dry (1 Package)|
|Grated monterey jack cheese||1 1⁄2 Cup (24 tbs)|
|Baked 9 inch deep dish pie shell||1|
|Whipping cream||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon|
|Minced green onion||2 Tablespoon|
|Minced fresh parsley||1 Tablespoon|
Combine first 6 ingredients in mixing bowl and blend well.
Sprinkle Jack cheese on pie shell.
Spoon spinach mixture over top.
Heat cream in measuring cup on High 1 1/2 minutes.
Beat eggs in separate bowl.
Add hot cream and beat again.
Slowly pour over spinach mixture, allowing spinach to absorb cream before adding more.
Sprinkle top with Parmesan, onion and parsley .
Cook on Bake (60 percent power) until center is barely set, about 12 minutes, turning if necessary to promote even cooking.
Let stand 5 minutes before serving.