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Nutrition Facts
Serving Size 1 (187g) Recipe makes 6 servings
Calories 239
Calories from Fat 167		(70%)
Amount Per Serving		%DV
	Total Fat 18.6g	28%
	Saturated Fat 11.3g	56%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 158mg		52%
Sodium 577mg		24%
Potassium 295mg		8%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 1.6g	6%
	Sugars 1.7g
Protein 11.8g		23%
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Greek Spinach Quiche

Recipe #136026 | 1¼ hours | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: JenSmith
Sep 3, 2005

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.

SERVES 6 -8 , 1 9-inch quiche (change servings and units)

Ingredients

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 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

Directions

1
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.
2
Cook spinach according to package directions, omitting salt. Drain spinach thoroughly, pressing out excess water.
3
Combine spinach and remaining ingredients in a mixing bowl; mix well.
4
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.

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Featured Reviews for This Recipe

From: Chef #1104889

On Apr 10, 2009

0 people found this review helpful

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From: VeggieDiva

On Sep 8, 2007

Delicious! I've made it for more than one potluck and get nothing but rave reviews

0 people found this review helpful

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From: Chef #315806

On May 30, 2006

Very good! Will definitely make again. May try adding some sauteed onions for an extra kick. However, it did take about twice as long to cook as recommended.

3 people found this review helpful

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From: Mary Scheffert

On Jun 4, 2007

I love spinach & feta cheese, so I figured this would be a winning recipe ... and I was right! To add some extra flavor, I chopped & sauteed a small sweet onion in olive oil until it was soft & lightly caramelized, then tossed in a few fresh mushrooms (sliced) that I had on hand, as well as a couple of small cloves of garlic (minced). I let the onion mixture cool while I drained the spinach & added the other ingredients - then added the onion mixture & poured it into the prepared pastry. (Note: I didn't even bother cooking the spinach - just thawed it out & squeezed it dry.) The quiche baked perfectly without overflowing, and came out of the oven looking as pretty as GaylaJ's picture! I had a small piece while it was still warm and it was sooo good. Had another piece for my lunch today, and it was even better since it had cooled overnight in the fridge & the flavors melded together. Excellent! I will make this again - thanks for posting! -M =)

2 people found this review helpful

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