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Spinach Quiche
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This preparation is atypical of most quiches, but the name is really a translation of the original (which I don’t have). It isn’t exactly quiche but it is easy to make and it was popular among the Turkish and Greek Sephardic Jews. Anyone that has the original name (and it’s meaning), please add a comment.

Serves: About 18

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Sephardic Dairy Entree

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2 1/2 lbs spinach
10 eggs, extra large
1 cup potato flakes
1 cup feta cheese
1 cup romano cheese
1 cup parmesan cheese
1 1/2 tbs. salt
1 tsp. pepper
2 tbs. vegetable oil


  1. Mix all ingredients together thoroughly.
  2. Oil a baking dish and put in oven to heat, 5 minutes or until very hot. Add more oil if required to coat dish well.
  3. Remove from oven and add mixture, spreading evenly and filling out the edges and corners. The oil should be hot enough that the mixture sizzles when it comes in contact.
  4. Bake for 40 minutes at 400 degrees (F).

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