4 eggs
3/4 c. cream
1 1/4 c. milk
Salt and pepper to taste
2 tbsp. lemon juice
2 tbsp. parsley, chopped
1/4 lb. Feta cheese, crumbled
1 quiche crust (pie crust)
3 tbsp. fresh grated Parmesan or Romano cheese
Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature.
Here's what I did different. I used fresh spinach that I cooked. We had a pound of spinach so I took out what I thought was about 10oz of it. I was going to mix one cup of cream with a cup of water, but when I got the cream out to use it looked like it was on the edge of going bad so I used all of it which turned out to be about 1.75 cups and then .25 cup of water. I also cooked about a pound of hamburger with onions and bell peppers with greek seasoning. We didn't have any Parmesan or Romano cheese so I used the Goulda that Mom had bought. I didn't use a crust but poured the whole thing into a baking pan and cooked it for 40 minutes. I think it turned out pretty good, and Goose agreed. I've got a ton of it to eat for the rest of the week now.