Thursday, August 27, 2009

Spinach Feta Quiche


 
Spinach Feta Quiche

Olive oil
2 tablespoons of minced garlic
1 onion, chopped
1 package frozen, chopped spinach, thawed and water squeezed out
1 4-1/2 oz can of sliced mushrooms, drained
about 1 cup of crumbled feta cheese
about 1-1/2 cups of shredded cheddar cheese
salt and pepper to taste
1 9-inch deep dish pie crush
3 eggs
1/2 cup of milk
Preheat oven to 375 degrees.

In a medium skillet, heat about 3 tablespoons of olive oil over medium heat. Saute garlic and onion in oil until lightly browned and onion are tender, garlic fragrant. Stir in spinach and mushrooms. Lastly add the feta and 1 cup of cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In medium bowl, beat eggs and milk until frothy. Season with additional salt and pepper. Mix egg mixture into pastry shell, allowing it to mix thoroughly with spinach mixture.

Bake in over for 15 minutes, sprinkle with remaining 1/2 cup of cheddar cheese and bake for another 30-45 minutes, or until set. Allow to stand for a few minutes before cutting.


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