Spanakopita Quiche

  • 1 10-inch deep dish pie crust
  • 8 oz. fresh spinach
  • 1 T. bacon fat
  • 1 tsp. lemon pepper seasoning
  • 2 T. sliced green onions
  • 2 cloves garlic, minced
  • 6 eggs, beaten
  • 1/4 c. half & half
  • 1/2 c. ricotta cheese
  • 1 c. crumbled feta cheese (you can also use a combination of cheeses, including feta, for a prettier crust)

Preheat the oven to 400º F. Bake the pie crust, empty, for 15 minutes or until lightly golden.

Meanwhile, place the spinach and bacon fat in a large, microwaveable container with a lid. Cover and microwave for 1 minute. Carefully remove the lid and, using clean hands, massage the spinach until it is fully coated with the bacon fat and slightly wilted. Add the lemon pepper seasoning, green onions, and garlic and mix again to evenly mix. Sprinkle the greens into the bottom of the partially-baked crust.

Add the beaten eggs, half & half, and ricotta cheese to the bowl you just emptied. Stir to evenly combine.

Carefully pour the egg mixture over the greens in the crust. Sprinkle the top of the quiche with the crumbled cheese.

Bake the quiche for an additional 25-30 minutes or until the eggs are set and the cheese is melted and bubbly. Allow the quiche to cool for at least 20 minutes prior to serving. Can be served warm or at room temperature.

  • Yields: 8 servings
  • Preparation Time: 50 minutes, plus cooling time
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