Ingredients Jump to Instructions ↓

  1. 1 9-inch pie crust

  2. Olive oil

  3. 1 Yellow onion; chopped

  4. pounds Fresh mushrooms; sliced

  5. 1 tablespoon Oregano

  6. 1 tablespoon Parsley

  7. 1 tablespoon Basil

  8. 1 Lemon; juice of

  9. 1 bunch Fresh spinach; washed and chopped

  10. 5 Eggs

  11. 8 ounces Sour cream

  12. 12 ounces Lowfat plain yogurt

  13. 1 Clove garlic; crushed

  14. 8 ounces Ricotta cheese

  15. pounds Feta cheese; crumbled

  16. pounds Mozzarella cheese; grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350.

  2. In a large pan heat oil on medium high. Add onions and cook until slightly soft. Add mushrooms, herbs and lemon juice. Lower heat. Add spinach and cook until mushrooms are tender. Place mixture in a colander and drain the excess juice.

  3. In a separate large bowl add eggs, yogurt, sour cream, Ricotta, Feta and garlic. Whip vigorously with wire whip until mixture is creamy and thick.

  4. Add Mozzarella and blend.

  5. Combine vegetable mixture with egg mixture and blend well.

  6. Pour into pie crust and bake for 60 to 75 minutes. To test for doneness, quiche should feel firm when tapped lightly or when a knife inserted comes out clean.

  7. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams Recipe by: Antique Sandwich Co., Tacoma, Washington


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