1 (10 ounce) package frozen Chopped Spinach, thawed and drained
1 (4.5 ounce) can Mushrooms, drained
1 (6 ounce) package crumbled Feta
1 (8 ounce) package shredded Sharp Cheddar cheese
Salt and Pepper to taste
1 (9 inch) unbaked deep dish Pie Crust
2 Eggs, beaten (halved from original recipe)
1/2 cup Milk (halved from original recipe)
Salt and Pepper to taste
Instructions
Tips-
1. Try tomato and basil, or herb and garlic Feta.
2. I use Oronoque Orchards frozen, 9 inch, flaky, deep dish pie shell.
3. I halved the eggs and milk because the original recipe overflowed the pie crust.
Preheat oven to 375°.
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.
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.
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.
Originally Submitted
1/18/2016
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