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Spinach, Herb and Feta Cheese Custard

A cross between a frittata and crust-less quiche, this spinach, herb and feta cheese custard is another fine example of what to do with green leafy vegetables, be they spinach, chard or beet greens. This recipe also makes use of an assortment of herbs–whatever is on hand, mince them up.

Spinach, Herb and Feta Cheese Custard plated with salad

Don’t the chive blossoms look festive on top? This particular recipe uses rosemary and cilantro. But you are the cook–explore and mix and match which herbs to into your own spinach, herb, and feta cheese custard.

Spinach, Herb and Feta Cheese Custard baked and ready to cut

Tip: So your fresh herbs last at least a week, stand them up in water in a small jar or glass covered lightly with a plastic bag. Preserved that way, many fresh herbs last up to a month.

Spinach, Herb and Feta Cheese Custard in quiche pan ready to bake

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Nutrition Facts
Spinach, Herb and Feta Cheese Custard
Amount Per Serving
Calories 171 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 124mg41%
Sodium 370mg16%
Potassium 387mg11%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 9g18%
Vitamin A 4310IU86%
Vitamin C 13.2mg16%
Calcium 218mg22%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.


  • Jane Bauer

    This will be on my table this coming weekend. YUM!! Sounds so good. Reply · 8 July, 2013

  • This looks like a perfect portable breakfast for Pete on mornings that he milks. And it will help me use up all the chard in the garden! Thanks. Reply · 10 July, 2013

    • Thanks for the note. Yes, what fun using up all the chard!
      Letty Reply · 10 July, 2013

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