Recipe: Easy Spinach Feta Quiche

This recipe is extremely forgiving, in fact most of the time, I just “eyeball” the quantities of cheese and spinach.  Feel free to experiment.  You can use any combination of your favorite cheeses and whatever vegetable you happen to have lying around.  I like to add mushrooms or bell peppers on occasion.  A very tasty quiche and so easy to prepare.  My husband enjoys it with a splash of hot sauce (Frank’s Red Hot is his favorite).

Ingredients:

• 2 Tbsp extra virgin olive oil
• 2-3 cloves garlic, finely chopped
• 1 Small onion, chopped
• Fresh baby spinach, about 4 loosely packed cups or 3 big handfuls (you could also use 1 package frozen chopped, just defrost and squeeze water out completely first)
• Mushrooms, sliced about 3/4 cup (optional)
• Basil, fresh or dried, to taste (I use about 1 Tbsp dried)
• Salt and freshly ground pepper to taste
• Feta cheese, crumbled 1/2 cup
• Mozzarella cheese, shredded 1/2 cup
• Parmesan cheese, shredded 1/2 cup
• 4 large eggs
• 1 cup milk
• 1 pre-made pie crust

Preheat oven to 375˚

1. Prepare the pie crust according to package instructions.  Sometimes frozen crusts have to defrost for a few minutes.  The refrigerated kind might need to be at room temperature before you unroll it to avoid cracking.  So, just check first.

2. In a medium skillet, saute the garlic and onion in the olive oil until tender.  Add the spinach, coating it in the olive oil mixture and cook until spinach is soft and wilted down.  Add mushrooms, basil, salt and pepper and continue to saute for another 3-5 minutes. Add all three cheeses, saving a small amount of feta for sprinkling later, and mix well.  Remove from heat.

3. In a medium bowl combine the milk with the eggs and beat well.  Add salt and pepper to taste.

4. Spoon the spinach mixture into the pie crust and spread evenly.  Then, pour the beaten eggs and milk over the spinach mixture making sure to get the liquid in between all the little nooks and crannies.

5. Bake uncovered in the oven for about 15 minute.  Sprinkle the extra feta cheese on top and bake for another 30-40 minutes until the eggs are set through to the center and the crust and top of the quiche is nicely browned.

Allow to cool for about 10 minutes before serving.

Yummmm!