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5 eggs 1 (16-ounce) carton ricotta cheese 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper
1 1/2 teaspoons chopped fresh thyme 1 tablespoon chopped fresh parsley
1 (10-ounce) package frozen chopped spinach, thawed and drained well 1 (7-ounce) package feta cheese Garnishes: hard-cooked egg slices, paprika, yellow cherry tomatoes
Saute first 5 ingredients in vegetable oil until crisp-tender. Drain and cool. Combine eggs and ricotta cheese; beat until blended. Add sauteed vegetables, salt, and next 5 ingredients, stirring until blended. Pour mixtime into a lightly greased 10-inch deep dish quiche pan with removable bottom or into a 10inch spring-form pan. Bake at 350 degrees for 1 hour or until set. Let stand 10 minutes before cutting. Garnish, if desired. Yield: one 10inch quiche. Note: For best results drain cooked spinach, cover with paper towels, and squeeze out additional moisture. Spinach-lamb salad 1/2 pound fresh spinach, tom into bite-size pieces 1 medium-size green pepper, cut into thin strips 1/2 cup sliced mushrooms 1 cup crumbled feta cheese
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