Recipe - Low-Fat Spinach Feta Quiche

1 pound Fresh spinach; washed,
stemmed and chopped
2 tablespoon Olive oil
2 Cloves garlic; minced
3 Eggs
1 cup Evaporated skim milk
1 teaspoon Fresh rosemary; minced or
One half teaspoon Dried rosemary
4 ounce Feta cheese; crumbled
One half teaspoon Lemon zest (actually; I used
lemon pepper since I didn't
have a fresh lemon on hand)
Salt and pepper to taste

From: Kitty Jones jone0128@gold.tc.umn.edu

Date: Wed, 14 Sep 1994 20:53:39 GMT
Preheat oven to 375. Heat olive oil in skillet over medium heat. Add
garlic and saute til tender but not brown. Add spinach, a handful at a
time, and toss it around until it is thoroughly wilted. Remove from heat
and set aside. In a bowl, beat the eggs until well mixed and add evaporated
skim milk, crumbled feta, rosemary, lemon zest or lemon pepper, and salt.
Add the spinach mixture and stir well. Oil a 10inch pie pan, and pour the
quiche mixture in. Bake at 375 for 3540 minutes or until slightly brown on
top and a knife comes out clean.

You could, of course, also make this with a pastry crust. I would prebake
the crust for about 10 minutes before putting the quiche mixture in. (Prick
the bottom and sides with a fork thoroughly before prebaking.)

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