Why is every holiday marked by junk food?
I ache for by-gone days when youngsters were thrilled to discover an orange in their stocking, and tickled pink to uncover a set of dice or jacks nestled beneath the prickly Easter grass in their baskets.
As I perused the Easter basket candy cluttering up the center aisle at , I started to feel sick to my stomach. Who are these people buying four foot tall bunnies, anyway? This year, the Easter Bunny is going to have to make some, shall we say, adjustments.
One thing I do have control over is our Easter morning meal. This year our dinner with extended family will take place a bit later, freeing us up to have a nice, relaxed brunch.
Among the assorted muffins and coffee cakes I put out for special occasions (only!), I try to make sure there are healthy options to choose from. After we've dutifully hard boiled and colored up our beautiful Easter eggs, I made sure to have an few eggs set aside for one of our favorite Easter morning treats: Spinach and Feta Cheese Quiche.
In past years I have found myself rolling out fresh pie crust and cooking and baking everything on our table from scratch. Honestly, the store bought crust tastes just as good, and I intend to save myself a lot of headaches and am able to spend the time with family, instead.
I found this great recipe on Cooks.com, and it is the best quiche I have ever made; definitely share-worthy. With prep time taking just 10 minutes or less, this quiche came together very quickly and tasted delicious. The perfect Candy-Counter Attack for Easter Sunday morning. Enjoy!
Spinach and Feta Cheese Quiche
1 (10 oz.) pkg. frozen chopped spinach
3/4 c. cream
1 1/4 c. milk
Salt and pepper to taste
2 tbsp. lemon juice
2 tbsp. parsley, chopped
1/4 lb. Feta cheese, crumbled
1 quiche crust (pie crust)
3 tbsp. fresh grated Parmesan or Romano cheese
Drain spinach and squeeze out as much moisture as possible; it should be fairly dry. Mix the eggs, cream and milk. Add the salt, pepper, lemon juice and parsley. Stir in spinach and Feta cheese. Fill quiche crust and place the grated cheese on top.
Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature.