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Jay Michael Snow, MD

Spinach and Feta Quiche

Spinach and Feta Quiche Recipe



1 Tbsp vegetable oil
1 onion, chopped
10 oz package of spinach, fresh or frozen
5 eggs
3 cups fat free/reduced fat Feta cheese
1 cup mushrooms, sliced
1 roma tomato, sliced
Salt and pepper to taste


Preheat oven to 350° F. Lightly grease a 9 inch pie pan.

Heat vegetable oil in a large skillet over medium high heat.  Cook onions, stirring occasionally until onions are soft, about 5 minutes.  Stir in mushrooms and spinach.  If fresh, cook until spinach is wilted.  If frozen, cook until there isn’t any excess moisture remaining.

In a large bowl, combine eggs, cheese, salt and pepper.  Add the spinach mixture and mix until well blended.  Pour mixture into pie pan.  Top with sliced tomatoes and bake for 30 minutes or until eggs have set.  Allow to cool for 10 minutes before serving.

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