Recipe: Greek Quiche (using spinach, mushrooms, fresh herbs, ricotta and feta)

GREEK QUICHE

Olive oil
1 yellow onion, chopped
1/2 lb fresh mushrooms, sliced
1 tablespoon fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
Juice of 1 lemon
1 bunch fresh spinach, washed and chopped
5 eggs
12 oz lowfat plain yogurt
8 oz sour cream
8 oz ricotta cheese
1/2 lb feta cheese, crumbled
1 clove garlic, crushed
1/2 lb mozzarella cheese, grated
1 (9-inch) pie crust, unbaked

Preheat oven to 350 degrees F.

In a large pan heat olive oil on medium high. Add onions and cook until slightly soft. Add mushrooms, herbs and lemon juice; lower heat. Add spinach and cook until mushrooms are tender. Place mixture in a colander and drain the excess juice.

In a separate large bowl add eggs, yogurt, sour cream, ricotta, feta and garlic. Whip vigorously with wire whip until mixture is creamy and thick. Add mozzarella and blend.

Combine vegetable mixture with egg mixture and blend well. Pour into pie crust.

Bake for 60 to 75 minutes. To test for doneness, quiche should feel firm when tapped lightly or when a knife inserted comes out clean

Adapted from source: Coasting and Cooking Book #4 - Washington & Oregon by Barbara Williams