Monday, February 25, 2008

Delicious Spinach and Mushroom Quiche

A little while I came across a recipe that became an instant hit with the kids. I have modified it according to our tastes, and the end result is a no-fail quiche, that brings a smile to everyone's face. I have rarely seen kids enjoy veggies this much. I use two regular frozen pie crusts, and will freeze one after filling it, for one of those many days when I just don't feel like cooking. I'll let it thaw a bit, pop it in the oven and we're good to go. For a colorful change you can substitute the mushrooms for a small jar of roasted red peppers, yummy!

Each quiche serves 5


1/4 cup butter
1 and 1/2 tablespoon minced garlic
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (5 ounce) tub herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
2 (9 inch) unbaked regular pie crusts
4 eggs, beaten
1 cup milk
salt and pepper to taste


Preheat oven to 375 degrees F (190 degrees C).
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 half of the mixture into each pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour half of the egg mixture into each pastry shell, allowing it to thoroughly combine with spinach mixture. At this point you can choose to freeze one of the prepared, unbaked pies.
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.


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