[Two Knots]

Greek spinach quiche with
Mushrooms and Feta Cheese
My way. it’s easy as pie to make
with a crescent roll crust.

The recipe
1 - 12 oz bag frozen spinach (squeeze out water)
1 package mushrooms cut and quickly sautéed,
with a chopped shallot….
1/2 cup + a little more feta cheese
1/4 cup pecorino Romano cheese.
4 whipped eggs with 2 Tablespoons half & Half
Salt & black cracked pepper to taste
1/2 teaspoon of Italian seasoning
1/4 teaspoon garlic powder…
Place everything in a pie pan lined with
Crescent rolls and top with more feta and more
Grating cheese.
Bake 375° for about 18 minutes, until it firms up
and the crust browns. It’s deliciouso.

 

[J. V.]

Looks very good Knot. I don't like cooked spinach. But in a quiche I do. However I don't use as much as you did. More cheese and eggs for me.
I love raw spinach though. I use it a lot for salads and always get some on my sub at the sub shop.
As usual your dish looks great!

 

[wooleybooger]

Looks good TK. Cooked spinach is good when seasoning IMO. I've had a raw spinach salad at a cafeteria that I loved. Spinach, onion, mushrooms, hard boiled egg and a dressing of oil and vinegar that was emulsified somehow. I have used spinach in frittatas but never been able to reproduce that salad to my satisfaction.

 

[Two Knots]

Wooley, did you miss this..it’s knock you socks off delicious.
The spinach salad is
Spinach leaves
fine chopped tomato
Sliced hard boiled eggs.
Sliced red onion
Blue cheese
Lightly sautéed mushrooms
Croutons.
The dressing is 2 teaspoons bacon fat. About 1 1/2 - 2 Tablespoons
Olive oil, 1 1/2 - 2 teaspoons red wine vinegar, pinch Italian seasoning,
salt and cracked black pepper.

 

[wooleybooger]

No I didn't miss it. I was reminded of the salad I described.

 

[de-nagorg]

Looks excellent.

I would omit the crust, though.

Not criticizing, I have to eschew all carbs to keep that danged needle away from my epidermis.



With proper diet my blood glucose stays in near perfect level, but any straying, and it shoots up to DANGER ZONE.

I buy the Stouffer's Spinach souffle, and the Stouffer's Creamed Chipped Beef, and mix them into one bowl, for my version of this.

Maybe I'll get some Feta, and Romano of your recipe to experiment on another dish.

You are an inspiration.

ED

 

[Two Knots]

Yes, eliminating the crust would not effect the flavor of a good spinach quiche.
You could also substitute mozzarella for the feta.