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