Fun fact: This spinach and feta dish, along with some dijon salmon, was the last meal I ate before I went into labor with Baby Lightning. I’m sure that has some significance.
This is a repeat meal in our house, and if you know how much I like variety, that’s saying something. It’s easy to throw together, low-carb, and only 126 calories per slice, according to Skinnytaste.com, which is where I found the original recipe. It makes 6 servings.
To be honest, when I first saw the pictures, I thought it might taste kind of bland. It doesn’t. Stephen and I both love it. Here is my slightly adapted version. (Side note: The time I decided to take pictures of this dish was also the time I didn’t have quite enough spinach… yours should look a little less “crusty.”)
Ok, technically a quiche requires a lot more egg, so this is kind of like a vegetable pie instead… but it’s close enough!
- 10-12 oz frozen spinach (Thaw and squeeze the liquid out. One way to do this is microwave it in a bowl on defrost, then press it with the back of a big spoon so the liquid comes up. Tip the bowl to drain off the liquid, and repeat until most of the liquid is gone.)
- 1/2 cup chopped green onions (I’ve also made it with regular onions.)
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 cup crumbled feta cheese
- 2 Tbs parmesan
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 2/3 cup milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 1/2 tsp salt
- pepper to taste
I think thawing and draining the spinach probably takes more time than it does to put the whole rest of this quiche together.
- Preheat the oven to 400° F. Lightly spray a pie dish with cooking spray.
- Mix the spinach, onions, dill, parsley, feta and parmesan in the pie dish.
- Stir the flour and baking powder together in a separate bowl.
- Add the remaining ingredients to the flour bowl and mix well.
- Pour the contents of the bowl onto the spinach mixture in the pie dish.
- Bake for about 30 minutes or until you can stick a knife in the center and it comes out clean. Let it stand for a few minutes before serving.
So next time you’re trying to go into labor, you know what to make. Just don’t blame me if it doesn’t work.