Greek Spinach Quiche

Greek Spinach Quiche

wtorek, 4 lutego 2014

Greek Spinach Quiche

Time: 1 hrs 5 mins

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.