Spinach And Feta Quiche
|Fresh spinach||2 Pound, cooked, drained|
|Freshly grated nutmeg||1⁄8 Teaspoon (May Use Bottled)|
|Fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped fresh parsley||2 Tablespoon|
|9 inch pastry shell||1 , baked for 5 minutes|
|Feta cheese||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Cream||3⁄4 Cup (12 tbs)|
Cook spinach until tender.
Drain liquid thoroughly by squeezing small handfuls between palms of your hands.
Chop very fine.
Combine spinach with nutmeg, tarragon, lemon juice, salt and pepper to taste, and parsley; spread on bottom of pastry.
Sprinkle cheese on top.
Beat eggs lightly with yogurt.
Cream; blend well.
Pour over spinach mixture.
Bake in 350Â°F oven about 30 minutes, or until custard is set.
This is an excellent accompaniment to roast lamb or chicken.
It also makes a fine brunch entree.