Recipe - Greek Quiche (Washington)

1 9inch pie crust
Olive oil
1 Yellow onion; chopped
One half pound Fresh mushrooms; cut or sliced up
1 tablespoon Oregano
1 tablespoon Parsley
1 tablespoon Basil
1 Lemon; juice of
1 bn Fresh spinach; washed and
chopped
5 Eggs
8 ounce Sour cream
12 ounce Lowfat plain yogurt
1 Clove garlic; crushed
8 ounce Ricotta cheese
One half pound Feta cheese; crumbled
One half pound Mozzarella cheese; grated

Preheat oven to 350.

In a large pan heat oil on medium high. Add onions and cook until slightly
soft. Add mushrooms, herbs and lemon juice. Lower heat. Add spinach and
cook until mushrooms are tender. Place mixture in a colander and drain the
excess juice.

In a separate large bowl add eggs, yogurt, sour cream, Ricotta, Feta and
garlic. Whip vigorously with wire whip until mixture is creamy and thick.
Add Mozzarella and blend.

Combine vegetable mixture with egg mixture and blend well.

Pour into pie crust and bake for 60 to 75 minutes. To test for doneness,
quiche should feel firm when tapped lightly or when a knife inserted comes
out clean.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Antique Sandwich Co., Tacoma, Washington