Recipe - Beards Spinach Quiche

1 One half (up to)
2 pound Fresh spinach; cooked,
drained
1/8 teaspoon Nutmeg
1 teaspoon Dried tarragon
1 tablespoon Lemon juice
Salt and pepper to taste
2 teaspoon Parsley; chopped
1 (9inch) pastry shell
One half cup Feta cheese
4 Eggs
Three fourths cup Cream
One half cup Plain yogurt

Cook pastry shells 5 minutes. Cook spinach. Drain thoroughly! Chop very
fine. Combine spinach with nutmeg, tarragon, lemon juice, salt, pepper and
parsley and spread on bottom of pastry. Sprinkle cheese on top. Beat eggs
slightly with yogurt and cream and blend well. Pour over spinach mixture.
Bake at 350 about 30 minutes or until custard is set. Serves 68.

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.