I’ve never made a quiche before this weekend, but I have made pies and frittatas, so how hard could it be? Not hard at all, especially with the help of my friend, the little dough boy who makes my pie crust for me.
My mother loves quiche, and since she came over for lunch yesterday on her way home from my sister’s house, I chose a recipe for spinach quiche with feta cheese and mushrooms. It was a big hit and was just enough for lunch with a side of fruit salad. Hubby and I ate another slice for dinner last night with a cup of soup.
This recipe calls for sauteeing the onions and garlic, then adding mushrooms and spinach, and finally stirring in the cheeses so they begin to melt into the other ingredients before you spread all of the filling in the pie shell. Then just top with beaten eggs and pop in the oven. I made a few small adaptations, which I will note with the recipe below.
Oh, and I tested my aluminum pie crust shield on this quiche and I’m in love. I will never again have to painstakingly cover the edges of my pie crust with little strips of aluminum foil, then burn my hand taking it off halfway through the cooking process! Find one here or at kitchen stores.
Lindsey’s note: I read a comment on this recipe that said it was a little too greasy, so instead of the butter, I used just enough olive oil to saute all of the vegetables. I also ended up not using all of the filling (I reserved about a cup and, well, ate it) because I don’t have a deep dish pie crust and did not want the egg to boil over. Also, if you cannot find the garlic/herb feta, just use plain feta and add some herbs. There’s enough garlic in there already.
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
Salt and pepper to taste
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.