REC: Spinach & Feta Quiche

[jmcquown]

I love this quiche; I'm making it for dinner tonight. The recipe was
adapted from one in Jeff Smith's first book, 'The Frugal Gourmet'.

1-10 oz. package frozen chopped spinach, thawed
4 large eggs, beaten
1/2 c. heavy cream
scant cup of milk
S&P to taste
1/4 lb. feta cheese, crumbled
3 Tbs. freshly grated Parmesan or Romano cheese
dash of ground nutmeg (optional)
deep dish pie crust*

Drain the spinach well. (I place it in a collapsible steamer basket and
squeeze the heck out of it over the sink). In a mixing bowl combine the
eggs, cream, and milk and season with S&P. Stir in the spinach and feta
cheese. Pour mixture into the pie crust. (*Make a crust, buy a crust,
your choice but if you make it you'll want to pre-bake it. I use a
frozen deep dish crust and don't thaw it or pre-bake it.) Sprinkle the
Parmesan or Romano on top. Dust with a bit of ground nutmeg if desired.
Bake at 375°F for 30 to 40 minutes or until a knife inserted in the
center comes out dry. Cool for 10 minutes before serving. May be
served at room temperature. Serves 6

Jill

[US Janet]

On Sun, 14 Nov 2021 11:53:12 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Sounds good. Does the feta remain identifiable? If so I can't get
away with using it -- husband has declared he doesn't like feta. It's
one of those things that if he doesn't know it is there it is o.k.
Janet US

[jmcquown]

If he doesn't like the taste of feta he probably wouldn't like this.
How about cottage cheese? It would need to be fairly dry. Or crumbled
queso fresco (a Mexican cheese).

Jill

[Dave Smith]

On 2021-11-14 12:12 p.m., US Janet wrote:
> On Sun, 14 Nov 2021 11:53:12 -0500, jmcquown <j_mc...@comcast.net>

>> Drain the spinach well. (I place it in a collapsible steamer basket and
>> squeeze the heck out of it over the sink). In a mixing bowl combine the
>> eggs, cream, and milk and season with S&P. Stir in the spinach and feta
>> cheese. Pour mixture into the pie crust. (*Make a crust, buy a crust,
>> your choice but if you make it you'll want to pre-bake it. I use a
>> frozen deep dish crust and don't thaw it or pre-bake it.) Sprinkle the
>> Parmesan or Romano on top. Dust with a bit of ground nutmeg if desired.
>> Bake at 375°F for 30 to 40 minutes or until a knife inserted in the
>> center comes out dry. Cool for 10 minutes before serving. May be
>> served at room temperature. Serves 6
>>
>> Jill
> Sounds good. Does the feta remain identifiable? If so I can't get
> away with using it -- husband has declared he doesn't like feta. It's
> one of those things that if he doesn't know it is there it is o.k.

That's a damned shame. I thought that one of the best things about feta
was its taste, especially if it is a nice, funky tasting sheep milk
feta. I love the stuff. The corner bakery has a great Grown-up Grilled
Cheese made with a combination of cheddar and feta with sun dried tomato
and pesto. I love it.

[dsi1]

I've used feta on pizza. Not a good match, if you ask me.

https://photos.app.goo.gl/apKp6aiKYLUS4aYE6

[jmcquown]

That grilled cheese sandwich sounds tasty! Not everyone likes feta. We
all know Sheldon doesn't. ;) I'd never tasted it until I was in my
mid-20's and I do believe it was this quiche recipe that had me looking
for it. :)

I mentioned in another reply she could use a "dry" cottage cheese or
crumbled Queso Fresco as substitutes, but I have no idea if her husband
likes those.

Jill

[US Janet]

On Sun, 14 Nov 2021 12:33:55 -0500, jmcquown <j_mc...@comcast.net>
wrote:

I'm not going to mess with cottage cheese or caso fresco. Does the
feta remain crumbley and seen or does it melt away?
Janet US

[Bruce 0.77 Beta]

Did you find any lost household items under all that cheese?

[jmcquown]

Oh, it melts into the dish completely! I didn't realize that's what you
were asking. There are no discernible clumps of feta cheese in this quiche.

Jill

[Dave Smith]

I had it on a pizza at Boston Pizza once. It had feta and black olives
and wad very tasty.

[bruce bowser]

I remember the goat cheese I had on enchiladas was very VERY good.

[Ed Pawlowski]

On 11/14/2021 12:47 PM, Dave Smith wrote:

>

> That's a damned shame. I thought that one of the best things about feta
> was its taste, especially if it is a nice, funky tasting sheep milk
> feta.  I love the stuff. The corner bakery has a great Grown-up Grilled
> Cheese made with a combination of cheddar and feta with sun dried tomato
> and pesto.  I love it.
>

Sounds like a good combo on the grilled cheese. I had Feta on my salad
tonight but never thought to add it to a grilled sandwich.
Just added sun dried tomatoes to my shopping list.

[Michael Trew]

That sounds very good! I've heard the term "scant cup" before...
presumably a TBSP or two under a cup?

Boring food here tonight; I didn't really feel like cooking... ham/swiss
sandwich, a small bowl of cottage cheese, and plain coffee.

[Cindy Hamilton]

PB&J and a glass of milk.

Cindy Hamilton

[bruce bowser]

Nostalgia for those kindergarten days?

[jmcquown]

I pour the milk into a glass measuring cup, slightly less than a cup.
Key is you don't want the total amount of liquid in the filling (once
all the ingredients are combined) to overflow the crust.

> Boring food here tonight; I didn't really feel like cooking... ham/swiss
> sandwich, a small bowl of cottage cheese, and plain coffee.

I should buy some of that Frick's boneless ham Steve mentioned. I like
the occasional grilled/griddled ham & swiss sandwich on some decent
bakery bread.

Jill

[bruce bowser]

It doesn't hurt to ask what time of the day the bread comes out of the oven where you shop, too.

[Michael Trew]

On 11/15/2021 16:41, jmcquown wrote:
> On 11/14/2021 8:48 PM, Michael Trew wrote:
>
>> That sounds very good! I've heard the term "scant cup" before...
>> presumably a TBSP or two under a cup?
>>
> I pour the milk into a glass measuring cup, slightly less than a cup.
> Key is you don't want the total amount of liquid in the filling (once
> all the ingredients are combined) to overflow the crust.

Gotcha

>> Boring food here tonight; I didn't really feel like cooking...
>> ham/swiss sandwich, a small bowl of cottage cheese, and plain coffee.
>
> I should buy some of that Frick's boneless ham Steve mentioned. I like
> the occasional grilled/griddled ham & swiss sandwich on some decent
> bakery bread.
>
> Jill

Yes, I grilled mine on an aluminum griddle... it sees a lot of use; and
lives on my stove half of the time. I basically only use it and a
couple of cast iron skillets (aside from stainless pots). I am not a
big fan of swiss cheese, but if I grill the sandwich until it melts, it
becomes a favorite! I just used the "poorly chipped" Isalys deli ham.