Return to Main Recipes Page/Return to Home Page
5 10" pie crusts, unbaked
If making the pie crusts from scratch, roll out and chill.
Sauté the garlic and onions in olive oil until the onions are translucent. Set aside.
Drain frozen spinach very well.
Preheat the oven to 350°F.
Beat the eggs in a large mixing bowl. Add the onions, spinach, and remaining ingredients, combining thoroughly.
Divide the filling among five pie crusts. Bake at 350°F for approximately one hour, or until the eggs have set and the pie is golden.
Cut each pie into five pieces.
Poster's Notes:
This recipe feeds 25 based on five slices per pie, to be served with just a fruit salad. If there are several other dishes, it could be cut for 6 or 8. I think most quiche recipes can be made without a crust if the pan is well-greased.
Posted by Marlene Arnold
Nutritional Info Per Serving: N/A
1/2 cup olive oil
10 medium cloves or 3 tablespoons garlic, pressed
2-1/2 quarts onions, chopped
24 ounces spinach, chopped, frozen, thawed, and drained
25 large (1-1/2 quarts) eggs
1-1/4 quarts ricotta cheese
1 gallon feta cheese, grated
2 ounces fresh dill, chopped
1 tablespoon oregano, dried
1-1/4 teaspoon ground black pepper
I have a copy of "Moosewood Restaurant Cooks for a Crowd," and so found this recipe to serve 25 people. I have not tried it, but it is a recipe used in their famous Moosewood restaurant in Ithaca, NY. The restaurant is essentially run as a dairy kitchen, serving fish occasionally but no meat. They have put out several cook books over the years.