Low-Fat Spinach Feta Quiche
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 3 eggs
- salt and pepper to taste
- 2 tb olive oil
- 1/2 ts lemon zest
- 4 oz feta cheese crumbled
- 1 lb fresh spinach washed
- 1 ts fresh rosemary minced, or
- 2 garlic minced
- 1 c evaporated skim milk
- 1/2 ts dried rosemary
- Carbohydrate 5.40087761927196 g
- Cholesterol 545.571 mg
- Fat 17.8983822164641 g
- Fiber 1.77274667521789 g
- Protein 20.7190129267565 g
- Saturated Fat 6.91393258786394 g
- Serving Size 1 1 Serving (263g)
- Sodium 471.294155359779 mg
- Sugar 3.62813094405407 g
- Trans Fat 2.44711090937215 g
- Calories 260 calories
From: Kitty Jones <jone0128@gold.tc.umn.edu> Date: Wed, 14 Sep 1994 20:53:39 GMT Preheat oven to 375. Heat olive oil in skillet over medium heat. Add garlic and saute til tender but not brown. Add spinach, a handful at a time, and toss it around until it is thoroughly wilted. Remove from heat and set aside. In a bowl, beat the eggs until well mixed and add evaporated skim milk, crumbled feta, rosemary, lemon zest or lemon pepper, and salt. Add the spinach mixture and stir well. Oil a 10-inch pie pan, and pour the quiche mixture in. Bake at 375 for 35-40 minutes or until slightly brown on top and a knife comes out clean. You could, of course, also make this with a pastry crust. I would pre-bake the crust for about 10 minutes before putting the quiche mixture in. (Prick the bottom and sides with a fork thoroughly before pre-baking.) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
