Brunch

Lee-Anne's Spinach Feta Quiche is for Lunch.

Lee-Anne's Spinach Feta Quiche takes 15 minutes to prepare.

Lee-Anne's Spinach Feta Quiche takes 50 minutes to cook.

Lee-Anne's Spinach Feta Quiche makes 16 servings.

The ingredients for Lee-Anne's Spinach Feta Quiche are:

1/2 cup butter
3 cloves garlic
1 small onion, chopped
1 10oz pkg frozen spinach, chopped, thawed and drained (1 frozen block)
1 can mushrooms, drained
pkg herb & garlic geta cheese, crumbled
salt & pepper to taste
2 9" deep dish pie shells
4 eggs, beat
1 cup milk
2 cups of cheddar cheese

Here is how you make Lee-Anne's Spinach Feta Quiche:

In large deep frying pan melt butter, medium head. Sautee garlic, onion, and mushrooms until brown. (approx 7 mins). Stir in spinach, feta, and 1/2 cup cheddar. Season with salt and pepper. Spoon into pie shells evenly.In medium bowl whisk eggs, milk, salt and pepper. Pour into shells evenly. Use a fork and gently pull up the spinach mixture (stir together carefully). Doesn't have to be perfectly evenly mixed. Bake pies for 15 mins. Take out and sprinkle the top with remaining cheddar. Bake 35-40 mins until set in the centre.Serving Size: Makes 2 9" pies (serving size is 1/8th of 1 pie)Number of Servings: 16Recipe submitted by SparkPeople user ELLE_A.

The nutritional information for Lee-Anne's Spinach Feta Quiche is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 318.8

• Total Fat: 24.7 g
• Cholesterol: 81.4 mg
• Sodium: 497.7 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 0.8 g
• Protein: 9.9 g

The dietary needs meet for Lee-Anne's Spinach Feta Quiche is Vegetarian