bonjourhan

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.

… Somehow.

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.”)

Ingredients

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

Directions

I think thawing and draining the spinach probably takes more time than it does to put the whole rest of this quiche together.

1. Preheat the oven to 400° F. Lightly spray a pie dish with cooking spray.
2. Mix the spinach, onions, dill, parsley, feta and parmesan in the pie dish.
3. Stir the flour and baking powder together in a separate bowl.
4. Add the remaining ingredients to the flour bowl and mix well.
5. Pour the contents of the bowl onto the spinach mixture in the pie dish.
6. 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.