 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Wonderful quiche, especially if you love feta. Ingredients:
1 1/4 cups matzo meal |
1 tablespoon sugar |
1/2 cup margarine or 1/2 cup butter |
1 egg, lightly beaten |
3/4 cup blanched almond, finely chopped |
1 1/4 lbs fresh spinach, washed and trimmed |
1 1/4 cups onions, chopped (decrease if they smell strong!) |
3 tablespoons vegetable oil |
1 cup swiss cheese, shredded (4 oz) |
1 1/4 cups half and half cream (may use fat free) |
2 eggs |
4 ounces cream cheese, softened (may use low fat) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon nutmeg, ground |
6 ounces feta cheese, crumbled |
Directions:
1. Combine matzo meal and sugar; cut in margarine or butter with a pastry blender until the mixture resembles coarse meal. Add 1 lightly beaten egg; stir well to combine. Stir in the almonds. Firmly press the mixture on the bottom and up the sides of a 10-inch deep-dish pieplate. (I spray mine with oil, because everything tends to stick for me!) Prick the bottom and sides of the pastry with a fork. Bake at 400 degrees for 7 minutes. Set aside, and let it cook completely.
2. Cook spinach in a small amount of boiling water for 3 to 4 minutes; drain. Press the spinach between paper towels to remove the excess moisture. Set aside.
3. Saute onion in oil in a medium skillet until tender. Combine the onion, reserved spinach, and Swiss cheese. Set aside.
4. Combine the half-and-half and next 5 ingredients in container of an electric blender (I use a handheld blender), and process until smooth. Set aside.
5. Spread the spinach mixture over the prepared crust; top with feta cheese. Pour the half-and-half mixture over cheese. Bake, uncovered, at 350 degrees for 50 minutes or until set. (Shield with aluminum foil to prevent excessive browning if necessary). Let stand 5 minutes before serving.
|
|