Wonderful quiche, especially if you love feta.
- Ready In:
- 1hr 20mins
- 1 1⁄4 cups matzo meal
- 1 tablespoon sugar
- 1⁄2 cup margarine or 1/2 cup butter
- 1 egg, lightly beaten
- 3⁄4 cup blanched almond, finely chopped
- 1 1⁄4 lbs fresh spinach, washed and trimmed
- 1 1⁄4 cups onions, chopped (decrease if they smell strong!)
- 3 tablespoons vegetable oil
- 1 cup swiss cheese, shredded (4 oz)
- 1 1⁄4 cups half and half cream (may use fat free)
- 2 eggs
- 4 ounces cream cheese, softened (may use low fat)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon nutmeg, ground
- 6 ounces feta cheese, crumbled
- Combine matzo meal and sugar; cut in margarine or butter with a pastry blender until the mixture resembles coarse meal. Add 1 lightly beaten egg; stir well to combine. Stir in the almonds. Firmly press the mixture on the bottom and up the sides of a 10-inch deep-dish pieplate. (I spray mine with oil, because everything tends to stick for me!) Prick the bottom and sides of the pastry with a fork. Bake at 400 degrees for 7 minutes. Set aside, and let it cook completely.
- Cook spinach in a small amount of boiling water for 3 to 4 minutes; drain. Press the spinach between paper towels to remove the excess moisture. Set aside.
- Saute onion in oil in a medium skillet until tender. Combine the onion, reserved spinach, and Swiss cheese. Set aside.
- Combine the half-and-half and next 5 ingredients in container of an electric blender (I use a handheld blender), and process until smooth. Set aside.
- Spread the spinach mixture over the prepared crust; top with feta cheese. Pour the half-and-half mixture over cheese. Bake, uncovered, at 350 degrees for 50 minutes or until set. (Shield with aluminum foil to prevent excessive browning if necessary). Let stand 5 minutes before serving.
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