Monday, April 2, 2007

Spinach Quiche

Spinach Quiche
-Rhoda Tillack

1 prepared 9 inch pie crust
1 TBLS butter3 cloves garlice, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce can mushrooms, I ALWAYS use fresh)
8 ounces herbed Feta cheese
2 ounces shredded Cheddar cheesesalt and pepper to taste
4 eggs, beaten
1 cup milk
6 ounces shredded cheddar cheese

1. Preheat oven to 375 degrees
2. Melt butter in a medium skillet. Add garlic and onion (and fresh mushooms if you're using fresh). Saute over medium heat until lightly browned, about 7 minutes. Add spinach, mushrooms (if you're using canned), feta and 2 ounces cheddar cheese. Stir thoroughly, then add salt and pepper to taste. Spoon mixture into pastry shell.
3. In a medium bowl, whisk together eggs and milk. Add salt and pepper to taste. Pour into pastry shell, allowing egg mixture to thoroughly combine with spinach mixture (sometimes I mix it all together and then add it to the shell).
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining six ounces Cheddar cheese and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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