Crustless Spinach and Feta Quiche

1 t vegetable oil
6-oz fresh spinach
4 eggs
1/2 c flour
1/2 t baking powder
1/4 t salt
fresh ground black pepper, to taste
1 c milk
1/3 c half-and-half
1/2 c feta cheese, crumbled
fresh nutmeg, scant to taste

Preheat oven to 400°. Lightly grease 10 inch pie plate. In a medium skillet, heat oil over medium heat approximately 2 minutes. Add fresh spinach, cook until just wilted. Cover and remove from heat.

In large mixing bowl, whisk together eggs, flour, baking powder, salt and pepper. Stir in milk and half-and-half, then add spinach. Pour into prepared pan and top with feta cheese and grated nutmeg.

Bake 25 minutes, or until center is set. Cool 10 minutes before slicing. Serves 6.

Chef's Note: If you like stinky cheese, and I do, I would recommend using up to 1 cup of feta in this recipe. You could also increase the spinach to 10 oz for more veggie.

Parisian Salad

1 head romaine lettuce, chopped, washed and dried
1 c white balsamic vinaigrette dressing (recommended: Girard's)
1/2 c dried cranberries
1 c toasted walnuts *(recipe to follow)
1/4 c crumbled feta cheese

Place lettuce in large bowl and add feta. Pour dressing over and toss well. Dived between 4 salad plates and top with cranberries and walnuts. Serves 4.

Toasted Walnuts
1 c shelled walnuts
3 T walnut oil

Over medium-high flame, heat walnut oil for 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.