How to make it

  • Start with a lightly baked and cooled pie shell
  • Defrost spinach and squeeze out as much moisture as possible; it should be fairly dry.
  • Mix the eggs, cream, and milk.
  • Add the salt and pepper, lemon juice, and parsley.
  • Stir in the spinach and feta cheese.
  • Fill the quiche crust, and place the Parmesan on top.
  • Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the center comes out dry.
  • Cool for 10 minutes before serving.
  • Can also be served at room temperature.

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