Wednesday, April 15, 2009

Spinach Quiche

This is an old family favorite that my mom has been making for YEARS and I now make it for Geoff and I. We love it. It's great hot or cold and is the PERFECT vehicle for hot sauce. Hope you like it!

Spinach Quiche

¾ cup chopped green bell pepper
¾ cup chopped onion
1 ½ cups sliced mushrooms
1 ½ cups chopped zucchini
1 ½ tsp. minced garlic
3 T. vegetable oil
5 eggs
1 lb. ricotta cheese
1 tsp. pepper
10 oz. spinach cooked and chopped (frozen box works GREAT)
1 cup crumbled feta cheese

Heat oven to 350.

Sautee green bell pepper, onion, mushrooms, zucchini and garlic in oil until crisp-tender. Cool.

Beat eggs with ricotta cheese, salt and pepper. Drain spinach thoroughly, squeezing as much moisture out as possible. Add to egg mixture along with sauteed vegetables and feta. Mix until well blended.

Pour mixture into a greased 10" springform pan and spread evenly. Bake for 1 hour, or until set in center.

Cool 10 minutes before cutting.

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