Greek Spinach Quiche

This is a tasty quiche that combines frozen spinach, feta, and Romano cheeses into a beautiful dish that you will be proud to serve. The hint of nutmeg gives it that authentic Greek touch.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 1 9-inch quiche

Ingredients

•  pastry dough, for a 9-inch, one-crust pie
• 1 (10 ounce) package frozen chopped spinach
• 1  cup milk (recommended -- low fat or 2%)
• 1  cup  crumbled feta cheese
• 3  eggs, beaten
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 2  tablespoons  grated romano cheese
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon white pepper
• 1⁄4 teaspoon salt
• 1  dash ground nutmeg

Directions

1. Line a 9-inch quiche or pie dish with pastry; trim excess pastry around edges (you can decorate the edges with fluting or crimping or anything you want). Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven, and prick with a fork. Bake for 5 more minutes.
2. Cook spinach according to package directions, omitting salt. Drain spinach thoroughly, pressing out excess water.
3. Combine spinach and remaining ingredients in a mixing bowl; mix well.
4. Pour mixture into prepared pastry shell. Bake at 350 degrees F for 30--35 minutes, or until center is set. Let stand 10 minutes before serving.