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Ingredients
1 box frozen chopped leaf spinach
1 medium yellow onion (diced)
2 or 3 clove garlic (minced or pressed)
2 tablespoon butter (the amount of butter and olive oil can be cut down if you prefer)
2 tablespoon olive oil
8 ounce feta cheese
3 eggs
2 egg yolks
1 cup heavy cream (or whole milk)
nutmeg to taste
salt & petter to taste
1 9" unbaked pie crust
Preparation Steps
For the Spinach and Feta Filling and Quiche Assembly:
-Preheat the oven to 375 degrees f.
-Thaw and drain the spinach until it is as dry as you can get it. You may want to chop it up a bit more.
-Heat the olive oil and butter over medium heat until the butter is melted and bubbly.
-Sweat the onion and garlic in the olive oil mixture until the onions are translucent (enjoy the wonderful smell of cooking garlic and onion while doing this. Yum).
-Add the spinach to this mixture and continue cooking until the spinach is heated through. Remove from the heat.
-Crumble the feta into the spinach mixture and mix together. Set aside to cool.
-Beat together the eggs, yolks and cream. Add a little grate of nutmeg, fresh ground pepper and a pinch of salt (you won't need too much salt, as the feta is rather salty). Pour this mixture over the spinach/feta mix in the pie shell and mix together with your hands (or a spoon if you would rather not get your hands into this) carefully so as not to puncture the crust.
-Bake for about 45-60 minutes, or until a lovely brown on top and the eggs have set up.
"I make this for a special treat for my family. I hope you enjoy it as much as we do!" - Heather
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