Spinach-Feta Quiche
Kellie wanted my recipe for spinach-feta quiche, so I thought I'd post it here in case anyone else does. I use the basic "formula" I stole from the Moosewood Cookbook (one of my favorites), and then throw in whatever extras I'm in the mood for.
Crust: I use Pillbury's pie crust in the refrigerated section (two crusts to a box), but you can use the frozen crust already in a pan if you don't have a deep pie pan. If you're Sasha, you can make your own crust. A leetle tip: If you use the frozen crust in a pan, the recipe might make too much, and it'll overflow. So be careful.
Basic quiche: Throw 4 eggs, 1 1/2 c. milk, and 2 T. flour in the blender along with salt, pepper, and whatever spices strike your fancy. For spinach-feta quiche, I like oregano and a splash of lemon juice.
For spinach-feta quiche, you can use about half a 10-oz. box of frozen chopped spinach; just thaw it in a colander and squeeze as much water as you can out. (A whole box is too much for me, but if you're a green-eggs-and-ham kind of person, you might like it.) Fresh spinach is great, too. I usually chop it up and saute it for a minute or two to make it wilty.
OK, crumble the feta cheese over the unbaked crust. Throw the spinach into the egg mixture and blend it for a few seconds, and then pour it over the cheese. Sprinkle the top with paprika for a little color, and bake it at 375 degrees for 35-45 minutes. Ta-da.
Other ideas: Swiss cheese, onion, and mushrooms (saute the veggies first); cheddar and roasted red peppers; crumbled bacon, tomato (pat the juice off first or use sundried tomatoes--yum), and cheese . . . uh, do you see a cheese theme here? My arteries might clog up, but I won't get osteoporosis. :)
Crust: I use Pillbury's pie crust in the refrigerated section (two crusts to a box), but you can use the frozen crust already in a pan if you don't have a deep pie pan. If you're Sasha, you can make your own crust. A leetle tip: If you use the frozen crust in a pan, the recipe might make too much, and it'll overflow. So be careful.
Basic quiche: Throw 4 eggs, 1 1/2 c. milk, and 2 T. flour in the blender along with salt, pepper, and whatever spices strike your fancy. For spinach-feta quiche, I like oregano and a splash of lemon juice.
For spinach-feta quiche, you can use about half a 10-oz. box of frozen chopped spinach; just thaw it in a colander and squeeze as much water as you can out. (A whole box is too much for me, but if you're a green-eggs-and-ham kind of person, you might like it.) Fresh spinach is great, too. I usually chop it up and saute it for a minute or two to make it wilty.
OK, crumble the feta cheese over the unbaked crust. Throw the spinach into the egg mixture and blend it for a few seconds, and then pour it over the cheese. Sprinkle the top with paprika for a little color, and bake it at 375 degrees for 35-45 minutes. Ta-da.
Other ideas: Swiss cheese, onion, and mushrooms (saute the veggies first); cheddar and roasted red peppers; crumbled bacon, tomato (pat the juice off first or use sundried tomatoes--yum), and cheese . . . uh, do you see a cheese theme here? My arteries might clog up, but I won't get osteoporosis. :)