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« Recipe: Spinach and Feta Quiche »

Spinach and Feta Quiche

Yield: 6 servings


2 lbs fresh spinach, washed, dried and coarsely chopped

1 small shallot, peeled and finely diced

2 Tbsp olive oil

4 jumbo eggs

1 cup heavy cream (may substitute 1 cup skimmed evaporated milk for low fat option)

8 ounces feta cheese, crumble

salt and pepper, to taste

9 inch pie shell


Preheat oven to 375F

In a large sauté pan, heat olive oil until hot, but not smoking. Saute shallot until soft. Add spinach to sauté pan, and cook until wilted. (This will take less than 2 minutes.) When cool enough to handle, squeeze excess liquid from spinach, using a fine mesh colander.

In a large bowl, whisk eggs and cream until well blended.  Season custard with salt and pepper to taste.

Arrange half of the feta cheese on the bottom of the pie shell, followed by the spinach.

Pour the custard over the spinach and then top with the remaining cheese.

Bake the quiche until the custard is golden, puffed and set -- approximately 40 minutes. (The custard is set when an inserted knife comes out clean.)

Remove from the oven and let cool on a wire rack for 15 minutes before serving.