RECIPE | Spinach, mushroom and feta quiche

This is one of my current favourite recipes because it’s easy, delicious and you can make enough of it to eat for a few days. Spinach, feta and mushroom also make one of my favourite flavour combinations.

You can swap out the big pie shell for small or medium tart shells if you want to make individual portions (for appetizers, dinner parties, etc.).

You will need:

1 medium onion, chopped
4 cloves garlic, chopped
1 package chopped frozen spinach, thawed and squeezed dry
1 can mushrooms, chopped
1 container garlic and herb feta (or whatever kind of feta)
1.5 cup of grated medium or old cheddar cheese
1/4 cup butter
1/2 cup milk
2 large eggs
1 9-inch deep-dish pie shell
salt and pepper

So easy:

– preheat oven to 400 degrees (or whatever pie shell directions say)

– Melt the butter in a large pan over medium heat

– When it’s hot (but not brown), add chopped onion and garlic. Sauté for roughly eight minutes, until it starts browning.

– Add spinach, mushrooms and feta. Saute another 5 minutes or so.

– By now your oven should be preheated. Use a fork to poke holes in the pie shell (so it won’t inflate when you bake it) and put it into the oven for 10 minutes. Pre-baking it makes it flaky, rather than a big soggy mess under the quiche. After 10 minutes, take the pie shell out and reduce heat to 375 degrees.

– Turn stove off. Add salt, pepper and about a 3/4 cup of the grated cheese to the pan and mix.

– Pour the mixture into the pie shell and smooth over.

– In a bowl, scramble the eggs with the milk, then pour evenly into the pie shell, covering the mushroom/spinach mix

– Bake for 30-35 minutes, or until the top just slightly starts browning. About halfway through, even sprinkle the rest of the cheese on top.

– Let cool for about 10 minutes — preferably on a cooling rack, so it cools evenly — before serving.

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