Spinach, Mushroom, and Feta Quiche

I love quiche, especially when they are packed with my favorite veggies and cheeses. Although quiche is a classic French dish, the word quiche comes from the German word kuchen, which means cake. Perhaps not surprisingly quiche was first developed in the Lorraine region of France, along the German border. The original quiche Lorraine was made with eggs, cream, and smoked bacon, cheese was added to the recipe later. I like spinach and mushrooms in my quiche but you can use any veggies (or meats) you like. I also recommend you experiment with your favorite cheeses. Really you can put almost anything you want in quiche. Be creative!

Ingredients:
1 pre-baked pie crust (See Butter Pie Crust)
4 tablespoons of butter for sauteing
4 ounces of button mushroom tops, cleaned (wipe with paper towels, never rinse under water) and sliced
1/2 a white onion, diced
1 large garlic clove, minced
10 ounces of frozen spinach, thawed and drained (use a dish towel to squeeze all the water out)
4 ounces of crumbled feta cheese
4 ounces of shredded cheddar cheese
1 cup of whole milk
6 large eggs

Start by melting the butter in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Saute until onions and mushrooms are soft (about 3 minutes). Add the drained spinach, mix well to combine, add salt and pepper (to taste) and saute for another minute. Remove from the heat and add all the cheese. Mix well to combine.

Carefully pour spinach and mushroom mixture into the pie crust. Using a spoon spread the mixture evenly in the crust.

Whisk the eggs into the milk, one egg at a time, until well combined. Carefully pour the egg and milk mixture over the spinach and mushroom mixture.

Carefully transfer the quiche to a 350F oven and bake for 60 minutes.

Remove from the oven and let rest for 5 minutes before serving. Serve with your favorite breakfast meat and fresh fruit. The quiche will be good to eat for up to 5 days if kept refrigerated.

Bon appetit!