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Low fat Spinach/Feta Quiche

1 lb fresh spinach, washed, stemmed and chopped
2 tbsp olive oil
2 cloves garlic, minced
3 eggs
1 cup evaporated skim milk
1 tsp. fresh rosemary, minced (or 1/2 tsp dried)
4 oz. feta cheese, crumbled
1/2 tsp lemon zest
salt and pepper to taste

Preheat oven to 375.

Heat olive oil in skillet over medium heat. Add garlic and saute
til tender but not brown. Add spinach, a handful at a time, and
toss it around until it is thoroughly wilted. Remove from heat
and set aside.

In a bowl, beat the eggs until well mixed and add evaporated skim
milk, crumbled feta, rosemary, lemon zest or lemon pepper, and
salt. Add the spinach mixture and stir well.

Oil a 10-inch pie pan, and pour the quiche mixture in. Bake at
375 for 35-40 minutes or until slightly brown on top and a knife
comes out clean.

You could, of course, also make this with a pastry crust. I would
pre-bake the crust for about 10 minutes before putting the quiche
mixture in. (Prick the bottom and sides with a fork thoroughly
before pre-baking.)


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