Recipe: Spinach Feta Quiche

Frozen pie crusts are usually sold in bags containing 2-3 crusts so if you have one left over from making the Shepherd's Pie, you can make this simple Greek inspired quiche! My recipe uses half & half in place of the standard milk and cream but the results are the same. I always keep boxes of frozen vegetables in my freezer to make this when frozen pie crusts are on sale.

Ingredients

• 1 10 ounce package of frozen chopped spinach, thawed
• 4 eggs beaten
• 2 cups half & half
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley chopped (or 1 tablespoon dried. You can also substitute with dried oregano)
• 4 ounces feta cheese crumbled
• 1/8 teaspoon ground nutmeg
• 1 frozen deep dish pie crust (I like Oronoque Brand it's made by Mrs. Smith's Bakeries)

Directions

1. Drain the thawed frozen spinach and squeeze out as much moisture you can (you don't want a watery quiche). Set aside in a small bowl.

2. In a large mixing bowl, mix together the eggs, half & half, salt (feta has salt in it as well so you must taste the cheese to see how much salt you should add), pepper, lemon juice, parsley, and nutmeg.

3. Stir in the spinach and feta cheese. Pour into the frozen pie crust just to the top ( you might have some quiche mixture left over which you can make into an omelet to preview the taste).

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people. Opa!!!!