Greek Spinach Quiche

Submitted by JenSmith

"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: 1hr 5mins
• Ingredients: 11
• Yields: 1 9-inch quiche
• Serves: 6-8

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.

Reviews

[liljenn]

Great quiche! I sauteed half an onion and some garlic and added that to the mixture. It did take a bit longer than the time listed, but totally worth the wait. Thanks for posting!

 

[Vicky D]

Def tasty. I made a few changes. I added 4 eggs instead of 3. I used black pepper instead of white pepper. I also added a little diced onion. The onion really kicked it up a notch.

 

[Mary Scheffert]

I love spinach & feta cheese, so I figured this would be a winning recipe ... and I was right! To add some extra flavor, I chopped & sauteed a small sweet onion in olive oil until it was soft & lightly caramelized, then tossed in a few fresh mushrooms (sliced) that I had on hand, as well as a couple of small cloves of garlic (minced). I let the onion mixture cool while I drained the spinach & added the other ingredients - then added the onion mixture & poured it into the prepared pastry. (Note: I didn't even bother cooking the spinach - just thawed it out & squeezed it dry.) The quiche baked perfectly without overflowing, and came out of the oven looking as pretty as GaylaJ's picture! I had a small piece while it was still warm and it was sooo good. Had another piece for my lunch today, and it was even better since it had cooled overnight in the fridge & the flavors melded together. Excellent! I will make this again - thanks for posting! -M =)

 

[noway]

This was good! I didn't bother with baking the crust separately first and used parmigiano reggiano instead of romano as that's what I had on hand. It took an hour to bake (twice as long as the directions stated). Thanks for sharing!

 

[VeggieHeather]

Delicious! I've made it for more than one potluck and get nothing but rave reviews :)