Spinach and Feta Cheese Quiche

  • Yield: 6 servings


4ounces Feta cheese, well rinsed, patted dry, and crumbled
1/2cup Parmesan cheese
1/2cup chopped green onion
1/2cup minced fresh parsley
1/4cup fresh bread crumbs
1-- (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2cups grated Monterey Jack cheese
1-- 9-inch deep dish pie shell
1cup half-and-half
4-- eggs
-- Parmesan cheese
-- Minced green onion
-- Minced fresh parsley


  1. Preheat oven to 375F.  Combine first 6 ingredients in mixing bowl and blend well.  Sprinkle Monterey Jack cheese on pie shell.  Spoon spinach mixture over top.  Heat cream.  Beat eggs and add warm cream, beating well.  Slowly pour over spinach mixture, allowing spinach to absorb liquid before adding more.  Sprinkle top with extra Parmesan, onion, and parsley.  Bake about 1 hour.  Let stand 5 minutes before serving.


Recipe reprinted with permission from The Junior League of Birmingham’s  Magic (Birmingham, Alabama, 1982).