Back some time ago, I mentioned the delicious quiche I cobbled together from a couple of different recipes. So many were interested I promised to post what I did so here goes!
First, I cheated. I used a store pie crust. It was delicious but I'm sure if you do home made, it would be even better! Bake10 minutes in a 375 degree oven.
In a skillet, sautee until spinach is wilted and mushrooms/shallot are softened.
About four or so cups of fresh spinach, ribs removed and roughly chopped (unless you are using baby spinach -- no need to chop
1 shallot or a small onion
1 8 oz. package of sliced mushrooms (I use Portobello). You can lightly chop overly large mushroom.
While it is cooking, combine...
4 eggs (I used XL but L should be OK)
3/4 c. milk
8 or so oz. of Grueyere or Swiss cheese (Gruyere would be better but I had Swiss so I used it and it was fine) -- Save about 1/4 c. to sprinkle on top
About 4-6 oz. Feta cheese. I used block feta and crumbled but pre-crumbled is probably fine
A dash of nutmeg, and salt and pepper.
Put the filling mixture in the bottom of the blind-baked pie crust and add the liquid mixture on the top. Top with the remaining Grueyre.
Bake about 40 minutes or until a toothpick or skewer comes out clean. Allow to cool for a few minutes before serving so it sets well.
Serve with fruit, potatoes, a delicious muffin or toast.