Spinach-Feta Quiche

Egg and Cheese dishes have a lot of versatility as far as seasonal eating. Chickens produce eggs year round and cheese stores well. The seasonal items in this dish are spinach and green onions. Currently the recipe I use calls for frozen spinach though I'm in the process of converting to fresh spinach. However I want to make sure I get the moisture content correct, a runny quiche is not a pretty sight.

Spinach is widely available and I plan on trying to grow it indoors this winter. I plan on trying to substitute chives for green onions and trying to grow chives inside as well. That could make this an 'anytime meal.' My chives are adapting well but they're not ready for any trimming quite yet. So that will have to wait.

This recipe is a hit with both kids and has been for a while. This had surprised me given how 'green' it is and that there's feta in it. But go figure, they love it. This is another recipe from that generic vegetarian cookbook.

Spinach-Feta Quiche

1 pie crust (I still use store bought for the moment)
1 10oz package of frozen chopped spinach
6 scallions (green onions) I just use the tops
1/2 C cottage cheese
6 oz feta cheese
4 eggs
1/2 C milk
1 t basil
1/4 t pepper
1/2 t garlic salt


Heat the oven to 400 degrees. Prepare the crust on the pie plate and bake it for 10 minutes. Strain the spinach to get out as much water as you can. Then toss the ingredients in the blender. I haven't found it really matters what order you do it in. Once the crust is done, pour the contents into the crust and bake at 400 for twenty minutes then turn the temperature down to 350 and bake for another 15-20 minutes.

NOTE: Baking the crust helps to prevent the crust from ending up soggy. I happened to find some small ceramic balls and I put them over some tin foil which prevents the crust from rising (air between crust and pie plate), but you could use dried beans as weights. Poking holes in the bottom of the crust with a fork helps too.

Enjoy!