Recipe: Spinach Feta Puff Quiche
Breakfast and BrunchSPINACH FETA PUFF QUICHE
1 tablespoon butter
1 small onion, chopped
1/4 cup chopped fresh parsley
1 teaspoon fresh dill
1 teaspoon chopped fresh basil
1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry
Juice of 1/2 lemon
3 tablespoons milk
4 ounces Feta cheese, crumbled
1 1/2 cup shredded Swiss cheese
1/2 teaspoon ground cumin
Pinch nutmeg
Salt and pepper (to taste)
3 eggs, separated
1 (9 inch) unbaked whole wheat pie shell
In small skillet melt butter and saute the onion until translucent.
Add parsley, dill and basil, and saute until wilted.
In large bowl combine onion and herb mixture with the spinach, lemon juice, milk, cheeses, and seasonings. Mix well. Stir the egg yolks onto the spinach mixture.
Beat the egg whites into stiff peaks and gently fold into the spinach mixture. Pour the mixture into the pie shell.
Bake in a 325 degree F oven for 35 to 40 minutes or until quiche is puffed and lightly browned.
Adapted from unknown source
1 tablespoon butter
1 small onion, chopped
1/4 cup chopped fresh parsley
1 teaspoon fresh dill
1 teaspoon chopped fresh basil
1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry
Juice of 1/2 lemon
3 tablespoons milk
4 ounces Feta cheese, crumbled
1 1/2 cup shredded Swiss cheese
1/2 teaspoon ground cumin
Pinch nutmeg
Salt and pepper (to taste)
3 eggs, separated
1 (9 inch) unbaked whole wheat pie shell
In small skillet melt butter and saute the onion until translucent.
Add parsley, dill and basil, and saute until wilted.
In large bowl combine onion and herb mixture with the spinach, lemon juice, milk, cheeses, and seasonings. Mix well. Stir the egg yolks onto the spinach mixture.
Beat the egg whites into stiff peaks and gently fold into the spinach mixture. Pour the mixture into the pie shell.
Bake in a 325 degree F oven for 35 to 40 minutes or until quiche is puffed and lightly browned.
Adapted from unknown source
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