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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Spanakopeda Quiche Recipe

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This recipe for Spanakopeda Quiche is from Olympic College's Sophia Bremer Child Development Center Children's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rolled pie crust
1 medium yellow onion, chopped
4 oz (half a bag) fresh baby spinach
4-6 oz Feta cheese, crumbled
5 large eggs
1 1/2 tbsp extra virgin olive oil or vegetable oil
1 tbsp flour
1 sprinkle of nutmeg
1/4 tsp salt
1 tsp sugar
1/4 tsp dill weed
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp cream or milk
Directions:
Directions:
Preheat oven to 350º. Set pie crust out to warm (so it's easier to place in baking dish).

In a pan over medium heat, warm up the cooking oil. Add the chopped onions, dill weed, sugar, 1/4 tsp (or more) salt into pan. cook on medium heat stirring occasionally until the onions are translucent and have a nice brown carmelization. You may turn the heat up to medium once they are translucent to get them nice and browned. When done, add in the spinach to wilt it. Turn off heat and set aside.

While the onions are cooking, place dough into pie dish, filling the dish. Trim extra crust. Place the crust in the preheated oven for 10-15 minutes, checking every 5 minutes to push down the bubbles.

In a bowl mix up the eggs, flour, milk, salt, nutmeg, onion powder and garlic powder.

Once onion spinach mix has cooled a bit, mix in the feta cheese. Scoop spinach-onion-feta mixture into partially cooked pie crust and pour off mixture over it. (Don't overfill eggs, they'll puff up!) Put into oven and bake for 45 minutes to 1 hour, until the egg is cooked through.
Personal Notes:
Personal Notes:
I love Greek food, and to try new fusions of taste and texture. This came out great!

 

 

 

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