Spinach, Mushroom and Feta Quiche

Josephine - posted on 04/20/2009 ( 1 mom has responded )

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SPINACH, MUSHROOM AND FETA QUICHE



1 (9-inch) refrigerated pie crust

1 (10-ounce) package frozen chopped spinach, thawed and sautéed w/ olive oil & garlic

1 cup cooked mushrooms

1 cup part-skim ricotta cheese

3/4 cup feta

1/4 cup low fat milk

2 eggs, lightly beaten

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon grated Parmesan



Preheat oven to 375 degrees F.

Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.

In a large bowl, combine sautéed spinach & mushrooms and place on top of uncooked crust. In another bowl combine ricotta, feta, milk, eggs, spices. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.

Bake 30 minutes, or until a knife inserted near the center comes out clean and crust is golden brown

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