Food And Prop Styling By Renee Muller Photography By Moshe Wulliger
CRUSTLESS WILTED SPINACH AND FETA CHEESE QUICHE
This dairy delight is simply sensational!
- 2 Tbsp butter
- 1 large onion, diced
- 4 cloves garlic, crushed
- 8–10 oz (225–280 g)
- fresh baby spinach leaves
- 8 oz (225 g) farmer cheese
- 4 oz (110 g) feta cheese, grated or crumbled
- 3 eggs, slightly beaten
- 1 tsp lemon juice
- 1 tsp kosher salt
- ¼ tsp pepper
- ¼ cup saltine crackers, crushed
Preheat oven to 400°F (200°C). Spray a 9-inch (23-cm) oven-to-tableware pan or baking pan with cooking spray. In a large frying pan, melt butter over medium heat. Sautי onions and garlic in butter for 3–5 minutes until onions are softened. Stir in the spinach, and cook 2–3 minutes until the spinach begins to wilt. Turn off the flame, and stir in the farmer and feta cheeses. Allow mixture to cool slightly. In a small bowl, combine the eggs, lemon juice, salt, and pepper. Pour the egg mixture into the onion and spinach mixture, and stir quickly so as not to allow the eggs to become scrambled. Transfer the contents of the frying pan into the prepared baking pan.
Top with crushed saltine crackers. Bake for 35 minutes until top begins to become lightly golden.
(Originally featured in FamilyTable, Issue 653)
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