Spinach & Feta Quiche

http://i66.tinypic.com/2dlusu9.jpg

Jill

On Wednesday, January 27, 2016 at 3:12:56 PM UTC-7, Jill McQuown wrote:
> Spinach & Feta Quiche
>
> http://i66.tinypic.com/2dlusu9.jpg
>
> Jill

Want to share?
=====

On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
wrote:

>Spinach & Feta Quiche
>
>http://i66.tinypic.com/2dlusu9.jpg
>
>Jill

It looks wonderful. I was just thinking that I should make a quiche
of frittata
Janet US

On 1/27/2016 4:12 PM, jmcquown wrote:
> Spinach & Feta Quiche
>
> http://i66.tinypic.com/2dlusu9.jpg
>
> Jill
>

Looks great. I love quiche.

MaryL

On 1/27/2016 5:30 PM, Roy wrote:
> On Wednesday, January 27, 2016 at 3:12:56 PM UTC-7, Jill McQuown wrote:
>> Spinach & Feta Quiche
>>
>> http://i66.tinypic.com/2dlusu9.jpg
>>
>> Jill
>
> Want to share?
> =====
>
There's plenty left.

Jill

On 1/27/2016 6:07 PM, Janet B wrote:
> On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
> wrote:
>
>> Spinach & Feta Quiche
>>
>> http://i66.tinypic.com/2dlusu9.jpg
>>
>> Jill
>
> It looks wonderful. I was just thinking that I should make a quiche
> of frittata
> Janet US
>
Thanks! It is quite tasty.

Jill

On 1/27/2016 5:12 PM, jmcquown wrote:

> Spinach & Feta Quiche
>
> http://i66.tinypic.com/2dlusu9.jpg
>
> Jill
>
That looks really good Jill. I love quiche. Feta not so much.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"jmcquown" > wrote in message
...
> Spinach & Feta Quiche
>
> http://i66.tinypic.com/2dlusu9.jpg
>
> Jill

Looks great!

Cheri

"jmcquown" > wrote in message
...
> Spinach & Feta Quiche
>
> http://i66.tinypic.com/2dlusu9.jpg
>
> Jill

No cooking here although I did cook some rice the other day and served that
with some Teriyaki Meatballs from Haggen and an Asian slaw kit from Costco.
Husband and daughter had those things.

I had a hummus wrap, a little tabbouli and a salad of Romaine, tomatoes,
onions, Kalamata olives, lemon juice and waaay too many walnuts. I had a
walnut accident. But it was good!

"Janet B" > wrote in message
...
> On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
> wrote:
>
>>Spinach & Feta Quiche
>>
>>http://i66.tinypic.com/2dlusu9.jpg
>>
>>Jill
>
> It looks wonderful. I was just thinking that I should make a quiche
> of frittata

I make a lot of frittata but never quiche.


--
http://www.helpforheroes.org.uk/shop/

jmcquown wrote:
>
> Spinach & Feta Quiche
>
> http://i66.tinypic.com/2dlusu9.jpg

That looks and sounds delicious. From Chef Jill or from the club?

On Wednesday, January 27, 2016 at 5:12:56 PM UTC-5, Jill McQuown wrote:
> Spinach & Feta Quiche
>
> http://i66.tinypic.com/2dlusu9.jpg
>

That looks delicious. It makes me crave spanakopita.

I had a "deconstructed chicken salad" sandwich:

Two slices of multi-grain bread spread with a thin scrim of mayonnaise,
topped with thinly sliced celery and a little onion sliced paper-thin,
sliced leftover grilled chicken breast, a couple small leaves of
romaine lettuce. All the flavors of chicken salad with a lot less
fat.

And two blood oranges to follow.

Cindy Hamilton

On 1/28/2016 6:03 AM, Gary wrote:
> jmcquown wrote:
>>
>> Spinach & Feta Quiche
>>
>> http://i66.tinypic.com/2dlusu9.jpg
>
> That looks and sounds delicious. From Chef Jill or from the club?
>
Chef Jill, of course. I can only imagine how much they would charge for
a whole quiche at the Club!

Jill

On 1/28/2016 7:46 AM, jmcquown wrote:
> On 1/28/2016 6:03 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Spinach & Feta Quiche
>>>
>>> http://i66.tinypic.com/2dlusu9.jpg
>>
>> That looks and sounds delicious. From Chef Jill or from the club?
>>
> Chef Jill, of course. I can only imagine how much they would charge for
> a whole quiche at the Club!

I'd love a slice of that! I haven't made quiche in quite some time.

nancy

jmcquown wrote:
>
> On 1/28/2016 6:03 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> Spinach & Feta Quiche
> >>
> >> http://i66.tinypic.com/2dlusu9.jpg
> >
> > That looks and sounds delicious. From Chef Jill or from the club?
> >
> Chef Jill, of course. I can only imagine how much they would charge for
> a whole quiche at the Club!

In that case, care to share your recipe?
It sounds and looks good and I love feta cheese.
I almost bought some the other day at the grocery store
but had no planned use for it so I didn't buy any.

Interesting though...you made if for yourself but you still made
a fancy crust edge. I wouldn't have bothered unless I had guests
coming. I guess that's just a girl thing. heheh

On 1/28/2016 7:59 AM, Nancy Young wrote:
> On 1/28/2016 7:46 AM, jmcquown wrote:
>> On 1/28/2016 6:03 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Spinach & Feta Quiche
>>>>
>>>> http://i66.tinypic.com/2dlusu9.jpg
>>>
>>> That looks and sounds delicious. From Chef Jill or from the club?
>>>
>> Chef Jill, of course. I can only imagine how much they would charge for
>> a whole quiche at the Club!
>
> I'd love a slice of that! I haven't made quiche in quite some time.
>
> nancy

There's plenty left.

Jill

I love to make quiche...mine are usually bacon/cheddar/Jack,
or whatever shredded cheese I have on hand, within reason.

Do you make your own crust? I always use Pet-Ritz frozen
deep-dish pie crusts, two to a pkg. I always make two, freezing
one. There is nothing better for breakfast or any meal, heated
up in the microwave and with sour cream on the side. I have
all the ingredients, think I will go make some.

N.

On 1/28/2016 9:03 AM, Nancy2 wrote:
> I love to make quiche...mine are usually bacon/cheddar/Jack,
> or whatever shredded cheese I have on hand, within reason.
>
> Do you make your own crust? I always use Pet-Ritz frozen
> deep-dish pie crusts, two to a pkg. I always make two, freezing
> one. There is nothing better for breakfast or any meal, heated
> up in the microwave and with sour cream on the side. I have
> all the ingredients, think I will go make some.
>
> N.
>
Quiche Lorraine.

No, I don't make pie crust. I've tried and failed. Since I don't bake
[dessert] pies or quiche very often I merely accept the fact I just
don't have the knack for it. I buy the frozen deep dish crusts, too.
Yes, they come two to a package and work just fine for something like
quiche.

Jill

On 1/28/2016 8:35 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 1/28/2016 6:03 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Spinach & Feta Quiche
>>>>
>>>> http://i66.tinypic.com/2dlusu9.jpg
>>>
>>> That looks and sounds delicious. From Chef Jill or from the club?
>>>
>> Chef Jill, of course. I can only imagine how much they would charge for
>> a whole quiche at the Club!
>
> In that case, care to share your recipe?
> It sounds and looks good and I love feta cheese.
> I almost bought some the other day at the grocery store
> but had no planned use for it so I didn't buy any.
>
> Interesting though...you made if for yourself but you still made
> a fancy crust edge. I wouldn't have bothered unless I had guests
> coming. I guess that's just a girl thing. heheh
>
Pie crust is something I don't do. That's a frozen deep dish pie crust. LOL

The base recipe is from The Frugal Gourmet, Jeff Smith's first book,
with modifications I've made over the years. Less milk and cream, for
example, unless you just want the filling to overflow.

10 oz. pkg. frozen chopped spinach, thawed and well drained*
4 eggs, beaten
1/2 c. heavy cream
1 c. milk
salt & pepper to taste
2 Tbs. lemon juice
2 Tbs. parsley, chopped
1/4 lb. feta cheese, crumbled
3 Tbs. grated Parmesan or Romano cheese
Dash of ground nutmeg sprinkled on top (my addition)

Drain the spinach and squeeze out as much moisture as possible. *I use a
collapsible vegetable steamer gadget to squeeze out the liquid.

Mix the eggs, cream and milk. Add salt, pepper, lemon juice and
parsley. Stir in the spinach and feta cheese. The original recipe
calls for sprinkling the Parmesan on top but I just add it to the egg
mixture. Sprinkle lightly with ground nutmeg.

Bake at 375°F for 30-40 minutes (takes more like 50 minutes in my oven,
just keep an eye on it) until a knife inserted in the center comes out
clean. Let cool for 10 minutes before serving. May also be served at
room temperature.

Oh, and I put a baking sheet underneath to catch any overflow. There
wasn't any this time but in the past I've had some issues with that.

It's quite tasty!

Jill

On 2016-01-28 7:46 AM, jmcquown wrote:
> On 1/28/2016 6:03 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Spinach & Feta Quiche
>>>
>>> http://i66.tinypic.com/2dlusu9.jpg
>>
>> That looks and sounds delicious. From Chef Jill or from the club?
>>
> Chef Jill, of course. I can only imagine how much they would charge for
> a whole quiche at the Club!
>


With or without the Kaiser?

On 1/27/2016 4:11 PM, Sqwertz wrote:
> How about a mushroom and cheese Dutch
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

On 2016-01-28, jmcquown > wrote:

> Chef Jill, of course.

Of course!

OTOH, that does look like a store-bought crust.

That's what I'm missing. I need to make a damn quiche! I've never
had much luck with spinach, but I like the thought of using feta.
Sounds like a tasty pairing. I see a quiche in my very near future.
Thnx Jill!

nb

On 1/28/2016 10:48 AM, notbob wrote:
> On 2016-01-28, jmcquown > wrote:
>
>> Chef Jill, of course.
>
> Of course!
>
> OTOH, that does look like a store-bought crust.
>
Certainly! I never said I was any good at making pie crust. I buy
frozen deep dish crusts.

> That's what I'm missing. I need to make a damn quiche! I've never
> had much luck with spinach, but I like the thought of using feta.
> Sounds like a tasty pairing. I see a quiche in my very near future.
> Thnx Jill!
>
> nb
>
Spinach and feta is an excellent pairing, nb. You're welcome.

Jill

jmcquown wrote:
>
> Certainly! I never said I was any good at making pie crust. I buy
> frozen deep dish crusts.

You should really try making your own sometime though, Jill. Even if
it's not prefect and you have to piece it together you will be amazed
at how much better it tastes. It's seriously a big (and better)
difference from any commercial crust.

On 1/28/2016 11:21 AM, Gary wrote:
> jmcquown wrote:
>>
>> Certainly! I never said I was any good at making pie crust. I buy
>> frozen deep dish crusts.
>
> You should really try making your own sometime though, Jill. Even if
> it's not prefect and you have to piece it together you will be amazed
> at how much better it tastes. It's seriously a big (and better)
> difference from any commercial crust.
>
I have tried, Gary. Many times. I don't have the knack for it. So I
spend a couple of bucks for 2 frozen deep dish pie crusts. I don't make
quiche often enough to think about pie crust from scratch.

I didn't grow up having pie as a dessert. I know lots of people here
did and there have been many dissertations about how easy it is to make
pie crust.

That's just fine if you make a lot of pies. I make quiche a couple of
times a year. I buy frozen pie crust. Sue me.

Jill

On Thu, 28 Jan 2016 11:32:54 -0500, jmcquown >
wrote:

>On 1/28/2016 11:21 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Certainly! I never said I was any good at making pie crust. I buy
>>> frozen deep dish crusts.
>>
>> You should really try making your own sometime though, Jill. Even if
>> it's not prefect and you have to piece it together you will be amazed
>> at how much better it tastes. It's seriously a big (and better)
>> difference from any commercial crust.
>>
>I have tried, Gary. Many times. I don't have the knack for it. So I
>spend a couple of bucks for 2 frozen deep dish pie crusts. I don't make
>quiche often enough to think about pie crust from scratch.
>
>I didn't grow up having pie as a dessert. I know lots of people here
>did and there have been many dissertations about how easy it is to make
>pie crust.
>
>That's just fine if you make a lot of pies. I make quiche a couple of
>times a year. I buy frozen pie crust. Sue me.
>
>Jill

I used to make my own and it was pretty decent. Making a pie crust is
just one of those kitchen messes that I don't want to do anymore.
Janet US

Gary, those Pet-Ritz crusts have excellent taste, as good as the ones I
make...and I make great pie crust. Those frozen ones are perfect for
a spur of the moment quiche.

N.

On 1/28/2016 11:35 AM, Janet B wrote:
> On Thu, 28 Jan 2016 11:32:54 -0500, jmcquown >
> wrote:
>
>> On 1/28/2016 11:21 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Certainly! I never said I was any good at making pie crust. I buy
>>>> frozen deep dish crusts.
>>>
>>> You should really try making your own sometime though, Jill. Even if
>>> it's not prefect and you have to piece it together you will be amazed
>>> at how much better it tastes. It's seriously a big (and better)
>>> difference from any commercial crust.
>>>
>> I have tried, Gary. Many times. I don't have the knack for it. So I
>> spend a couple of bucks for 2 frozen deep dish pie crusts. I don't make
>> quiche often enough to think about pie crust from scratch.
>>
>> I didn't grow up having pie as a dessert. I know lots of people here
>> did and there have been many dissertations about how easy it is to make
>> pie crust.
>>
>> That's just fine if you make a lot of pies. I make quiche a couple of
>> times a year. I buy frozen pie crust. Sue me.
>>
>> Jill
>
> I used to make my own and it was pretty decent. Making a pie crust is
> just one of those kitchen messes that I don't want to do anymore.
> Janet US
>
There's that aspect, too. For one quiche? It's so much easier to use a
frozen crust. Oh, I'm *sure* (not really) it doesn't compare to home
made. But the time I'd waste to turn out a bad crust (and make a floury
mess) for a single quiche... it's a no brainer. I'll buy the frozen
deep dish pie crust.

Jill

On Thu, 28 Jan 2016 10:02:02 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
.. .
>> On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
>> wrote:
>>
>>>Spinach & Feta Quiche
>>>
>>>http://i66.tinypic.com/2dlusu9.jpg
>>>
>>>Jill
>>
>> It looks wonderful. I was just thinking that I should make a quiche
>> of frittata
>
>I make a lot of frittata but never quiche.

I'd like a spinach quiche with a different cheeze, I can't tolerate
fehta... I don't even consider that salty curd cheese. I'd like it
with ricotta, and I'd garnish the top with sliced hard cooked eggs and
pepperoni.

Sqwertz wrote:
> Too late! I made it anyway.

**** off and die, no one cares.

"Brooklyn1" > wrote in message
...
> On Thu, 28 Jan 2016 10:02:02 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Janet B" > wrote in message
. ..
>>> On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
>>> wrote:
>>>
>>>>Spinach & Feta Quiche
>>>>
>>>>http://i66.tinypic.com/2dlusu9.jpg
>>>>
>>>>Jill
>>>
>>> It looks wonderful. I was just thinking that I should make a quiche
>>> of frittata
>>
>>I make a lot of frittata but never quiche.
>
> I'd like a spinach quiche with a different cheeze, I can't tolerate
> fehta... I don't even consider that salty curd cheese. I'd like it
> with ricotta, and I'd garnish the top with sliced hard cooked eggs and
> pepperoni.

I am fussy about the cheese in my frittata too.

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Janet B" > wrote in message
> ...
>> On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
>> wrote:
>>
>>>Spinach & Feta Quiche
>>>
>>>http://i66.tinypic.com/2dlusu9.jpg
>>>
>>>Jill
>>
>> It looks wonderful. I was just thinking that I should make a quiche
>> of frittata
>
> I make a lot of frittata but never quiche.

I make a lot of crustless quiche for myself.

Cheri

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> Certainly! I never said I was any good at making pie crust. I buy
>> frozen deep dish crusts.
>
> You should really try making your own sometime though, Jill. Even if
> it's not prefect and you have to piece it together you will be amazed
> at how much better it tastes. It's seriously a big (and better)
> difference from any commercial crust.

I haven't found that to be true in these modern times at all.

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Janet B" > wrote in message
>> ...
>>> On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
>>> wrote:
>>>
>>>>Spinach & Feta Quiche
>>>>
>>>>http://i66.tinypic.com/2dlusu9.jpg
>>>>
>>>>Jill
>>>
>>> It looks wonderful. I was just thinking that I should make a quiche
>>> of frittata
>>
>> I make a lot of frittata but never quiche.
>
> I make a lot of crustless quiche for myself.

I prefer it

--
http://www.helpforheroes.org.uk/shop/

On 2016-01-28 11:32 AM, jmcquown wrote:

>> You should really try making your own sometime though, Jill. Even if
>> it's not prefect and you have to piece it together you will be amazed
>> at how much better it tastes. It's seriously a big (and better)
>> difference from any commercial crust.
>>
> I have tried, Gary. Many times. I don't have the knack for it. So I
> spend a couple of bucks for 2 frozen deep dish pie crusts. I don't make
> quiche often enough to think about pie crust from scratch.
>
> I didn't grow up having pie as a dessert. I know lots of people here
> did and there have been many dissertations about how easy it is to make
> pie crust.
>
> That's just fine if you make a lot of pies. I make quiche a couple of
> times a year. I buy frozen pie crust. Sue me.
>

I have come to accept that some people have a knock for making pastry
and others do not. Personally, I find go along with the old saying "easy
as pie" and I think nothing of making up a batch of dough to make a pie
or to blind bake a couple pie shells. Not every one I make turns out
perfectly, but none have been bad. I will confess that I was thinking
of making some butter tarts and was thinking that it would make things
a lot easier if I bought the tart shells. They are so much more work
than pies.

On 1/28/2016 1:58 PM, Cheri wrote:
>
> "Gary" > wrote in message
> ...
>> jmcquown wrote:
>>>
>>> Certainly! I never said I was any good at making pie crust. I buy
>>> frozen deep dish crusts.
>>
>> You should really try making your own sometime though, Jill. Even if
>> it's not prefect and you have to piece it together you will be amazed
>> at how much better it tastes. It's seriously a big (and better)
>> difference from any commercial crust.
>
> I haven't found that to be true in these modern times at all.
>
> Cheri

True or not, it would have taken me three times as long to prepare that
dinner, with (knowing my lack of skill) an iffy pie crust. All I had to
do with this was assemble the filling, pour it into the crust and bake
it.

Jill

On Thu, 28 Jan 2016 09:35:30 -0700, Janet B >
wrote:

>On Thu, 28 Jan 2016 11:32:54 -0500, jmcquown >
>wrote:
>
>>On 1/28/2016 11:21 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Certainly! I never said I was any good at making pie crust. I buy
>>>> frozen deep dish crusts.
>>>
>>> You should really try making your own sometime though, Jill. Even if
>>> it's not prefect and you have to piece it together you will be amazed
>>> at how much better it tastes. It's seriously a big (and better)
>>> difference from any commercial crust.
>>>
>>I have tried, Gary. Many times. I don't have the knack for it. So I
>>spend a couple of bucks for 2 frozen deep dish pie crusts. I don't make
>>quiche often enough to think about pie crust from scratch.
>>
>>I didn't grow up having pie as a dessert. I know lots of people here
>>did and there have been many dissertations about how easy it is to make
>>pie crust.
>>
>>That's just fine if you make a lot of pies. I make quiche a couple of
>>times a year. I buy frozen pie crust. Sue me.
>>
>>Jill
>
>I used to make my own and it was pretty decent. Making a pie crust is
>just one of those kitchen messes that I don't want to do anymore.
>Janet US

I concur, I've literally made thousands of pie crusts for the troops
but making pie crust is kind of messy so I'm not going to fercockt my
kitchen with flour everywhere for one stinkin' pie crust... for one or
two crusts it makes far more sense to buy frozen and get it over with
cleanly... impress with your filling... I don't even eat pie crust, I
leave it all on my plate. I consider pie crust a garnish not meant
for consumption. On a holiday I've been known to consume an entire
apple pie without taking one bite of crust... I toss pie crust out my
window for the critters.

Sqwertz wrote:
> I don't like pie crust


I don't LIKE YOU, you woman-stalking ASSWIPE!

On 28/1/2016 10:11 Sqwertz wrote:

> On Wed, 27 Jan 2016 16:07:37 -0700, Janet B wrote:
>
>> On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
>> wrote:
>>
>>>Spinach & Feta Quiche
>>>
>>>http://i66.tinypic.com/2dlusu9.jpg
>>
>> It looks wonderful. I was just thinking that I should make a quiche
>> of frittata
>
> How about a mushroom and cheese Dutch baby?

I know you're all meat eaters, but Dutch babies has to stop.

--
Bruce

Cheri, I agree with your comment to Gary. The frozen crusts are even
better than the circles of pastry found in boxes in the refrigerator section,
although they are pretty good.

N.