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    You are in: Home / Recipes / Spinach & Feta Quiche Recipe
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    Spinach & Feta Quiche

    Spinach & Feta Quiche. Photo by ~Nimz~

    1/2 Photos of Spinach & Feta Quiche

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Kizzikate's Note:

    Hands down, this is the best quiche I've ever tasted! The family that I cook for call it "KizziQuiche"... from Allrecipies.com. I've tried it using low-fat ingredients also, with great success!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 cup butter
    • 1 teaspoon bottled minced garlic
    • 1 small onion, chopped
    • 12 ounces shredded sharp cheddar cheese, divided
    • 1 cup milk
    • 4 eggs, lightly beaten
    • salt & pepper, to taste
    • 1 (10 ounce) box frozen chopped spinach, thawed & squeezed dry
    • 6 ounces feta cheese with dried basil and tomato, crumbled
    • 1 (4 ounce) jar sliced mushrooms, drained
    • 1 frozen deep dish pie shell, slightly thawed

    Directions:

    1. 1
      Heat oven to 375°F.
    2. 2
      In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
    3. 3
      Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
    4. 4
      In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
    5. 5
      Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

    Ratings & Reviews:

    • on April 20, 2009

      55

      Delicious: I love spinach and feta and all the other ingredients in this so this recipe was very much my sort of recipe! The only changes I made were to add a handful of baby spinach leaves to the frozen/thawed spinach (for me, there can never be too much spinach in a recipe!), and I used 3 teapoons of garlic ( as for me there can never be too much garlic either!) and the rice crust from my Leek and Spinach Tart With Rice Crust. Rather than jarred mushrooms, I used fresh sliced mushrooms which I added to the pan in step 2, as I wanted to be sure that they'd released their moisture. I used fresh as I trust them more than some of the canned and bottled mushrooms around. With mushrooms in the recipe, I also just had to add some thyme. My feta had no herbs in it so I added fresh basil. I added the mushrooms, onion and garlic in step 3. Totally yummy quiche, both warm and at room temperature. Thank you for sharing this recipe, Kizzikate. Made for 1-2-3 Hit Wonders.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2007

      55

      I loved this Quiche. The feta with dried basil and tomato made this dish IMHO. Went together quick. I think you could decrease the butter a lot and still have a nice quiche. Except for the homemade crust, made as directed. thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2014

      55

      I absolutely Love spanakopita, so thought I would give this a try. Used slightly less butter and fresh spinach that I cut and microwaved to get soft. Pored into pillsbury red box crust in standard pie plate and cooked for 15, added a little cheddar to top then 35 more. Looks awesome! Will post picture on a minute, Thanks for the recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Spinach & Feta Quiche

    Serving Size: 1 (188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 571.7
     
    Calories from Fat 416
    72%
    Total Fat 46.2 g
    71%
    Saturated Fat 24.8 g
    124%
    Cholesterol 246.9 mg
    82%
    Sodium 700.3 mg
    29%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.7 g
    7%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    feta cheese with dried basil and tomato

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