
Spinach and Feta Quiche
Ingredients
- 2 (10 oz.) pkg. frozen chopped spinach (thawed)
- 3 eggs
- 1 c. half and half (may substitute 1 c. evaporated skim milk)
- 1 c. crumbled feta cheese (4 oz.)
- 2 T. chopped green onions
- 1/2 t. lemon zest, if tolerated
- 1/2 t. salt
- 1/4 t. pepper
- 1 unbaked 9-inch pie shell (may use refrigerator or frozen dough)
Pierce bottom of pie shell and bake for 5 minutes at 350°F. Cool slightly. Raise temperature of oven to 400°F. Drain spinach and press out all liquid. (This can be done easily between layers of paper towels.) Set aside.
Whisk eggs and half-and-half or milk in bowl. Add cheese, green onions, lemon zest, salt, and pepper. Pour into partially baked pie shell. Bake on middle rack, 400°F for 10 minutes, reducing oven temperature to 350°F for the last 25 minutes.
Author, Speaker, Patient Advocate
Bored with the IC Food List? Try New IC Recipes!
For step by step guidance for creating your own personal interstitial cystitis meal plan, see: Confident Choices®: Customizing the Interstitial Cystitis Diet.
For some basic, family-style, IC bladder-friendly recipes, see: Confident Choices®: A Cookbook for Interstitial Cystitis and Overactive Bladder
For health care workers: Interstitial Cystitis: A Guide for Nutrition Educators **Please SHARE using the links below!**
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