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.
- 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
- 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.
- Cook spinach according to package directions, omitting salt. Drain spinach thoroughly, pressing out excess water.
- Combine spinach and remaining ingredients in a mixing bowl; mix well.
- 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.
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!
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.
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!