Spinach Feta Quiche

No joke. Let it cool down before you try to eat it. If properly cooked, the internal temperature will get around 200 degrees. Yes, they are delicious degrees, but don’t do it.

Eggs are so versatile and delicious that I try to find as many different ways to use them. A quiche gives that pie feeling but for dinner. The three different cheeses lend a different layer of flavor on top and within the eggs and veggies nestled in a golden brown crust.

SOFTWARE

·         1 deep dish pie shell, thawed if frozen

·         1 small yellow onion, diced

·         2 t. garlic, minced

·         3 oz. Mexican blend shredded cheese

·         9 oz. shredded sharp cheddar cheese

·         4 eggs

·         16 oz. chopped spinach, thawed (if frozen) and squeezed dry

·         6 oz. feta cheese with dried basil and tomato, crumbled

·         4 oz. sliced white mushrooms

·         1 c. milk

METHOD

1.       Heat the oven to 375 degrees.

2.       Prepare the pie shell.

3.       In a large bowl, mix together the onion, garlic, Mexican blend cheese, 3 oz. of the sharp cheddar cheese, eggs, spinach, feta cheese, mushrooms and milk.

4.       Once well blended, pour into the prepared pie shell, spreading equally across the shell.

5.       Bake for 15 minutes.

6.       Spread the remaining 6 oz. of sharp cheddar cheese on top.

7.       Bake for 40 to 45 minutes, checking after 40 minutes to see if a toothpick stuck in the middle comes out clean. If not, bake for the remaining 5 minutes but no longer than that. The crust will burn.

8.       Let it cool for 5 minutes.

9.       Cut into 6 slices. Serve hot.

10.   Enjoy

VARIANTS

Change out the veggies if you don’t like spinach or mushrooms. Don’t use anything that contains a lot of internal water. Asparagus would be good. If you want something more savory, cook meat will work, but keep the pieces small.