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Spinach Quiche

January 3, 2010

I’ve made this Quiche several times over the past few years.  It’s my go-to recipe for Easter (we celebrate a pot-luck Easter brunch with my extended family each year) and I brought this to my mother’s cookie swap just a few weeks ago.  The day after the swap I checked my e-mail to find that several people wanted to recipe.  After typing it up to send to them, I figured I could share it here, as well.  Scroll down to the bottom of this post for the full recipe.

Disclaimer:  My husband hates spinach.  Hates it with his entire being.  The very thought of eating it inspires oh-so-mature bouts of fake retching and gagging.  However…he loves this Quiche.  Go figure.

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Gather the ingredients (that green stuff in the colander that’s sitting on the blue bowl is spinach, which is has been thawed and drained.

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Dice up the onions and mince the garlic.  One tip to cut down on painful onion tears is to light a candle and keep it by the cutting board as you chop.  Or invest in goggles.  I’m seriously tempted to go that route next time!

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Saute the onions and garlic in butter. 
It looks like a ton of butter…and you’re right, it is.  But it’s so good!

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Once the onions are tender, add the spinach & mushrooms to the mix.

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Toss in the feta and some of the cheddar cheese.
(And what happened to this photo?!?)

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Dump everything into the pie crust.

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Whisk together eggs and milk.

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Add the egg mixture to the pie crust,
and gently stir so that it combines well with the spinach mixture.

Bake at 375 degrees for 15 minutes (oops, no photo for this step!)

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Spread the remaining cheddar cheese over the top of the Quiche,
then bake for 35-40 minutes more.

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Allow to stand 10 minutes before serving, then enjoy!

Ingredients:

1/2 cup butter
3 cloves garlic, minced
1 small onion, chopped
1 (10 oz) package frozen chopped spinach, thawed and drained
1 (4.5 oz) can mushrooms, drained
1 (6 oz) package herb and garlic feta, crumbled
1 (8 oz) package shredded Cheddar cheese, divided
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper, to taste

Directions:

Preheat oven to 375 degrees. Place crust in pie plate, set aside.

Melt butter in a skillet over medium heat. Saute garlic and onion in butter until lightly browned (about 5-7 minutes). Stir in spinach, mushrooms, feta, and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

Whisk together eggs and milk in a small mixing bowl. Season with salt and pepper. Pour into the pie crust, allowing egg mixture to thoroughly combine with spinach mixture (you may need to gently stir with a wooden spoon for the two mixtures to combine well).

Bake in preheated oven for 15 minutes. Sprinkle top of Quiche with remaining cheddar cheese. Bake an additional 35-40 minutes, until set in center. Allow to stand 10 minutes before serving.

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8 Comments leave one →
  1. January 3, 2010 6:51 pm

    I love the look of this. I will have to print the recipe and bring it to the supermarket with me this week to pick up the ingredients. Thanks for sharing!

  2. January 4, 2010 12:15 am

    This looks great! Could it be made without feta, do you think? Really not big on feta, but everything else looks so good :).

    • January 4, 2010 6:15 am

      You probably could, just substitute an equal amount of another type of cheese. Maybe swiss? If you try, let me know! I’m always up for trying something a bit different!

      It doesn’t have a strong feta taste when cooked…but then again, I like feta, so what seemed mild to me might be too strong for you.

  3. January 4, 2010 1:19 pm

    Mmmm….looks fantastic! Thanks for sharing. I am definitely making it this week.

  4. January 5, 2010 3:04 am

    Alrighty… who doesn’t like feta?!?! 🙂 Especially sundried tomato & basil feta? Ok, now I’m hungry.

    Just might have to try this recipe – considering what a hit your smores were! 🙂

  5. January 9, 2010 1:12 am

    Mmmm. It looks delicious. Anything topped with cheese is typically a winner in my book. 😉

  6. January 11, 2010 12:00 am

    Really, that looks very very good!

    Nell

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