spinach quiche

Happy October! Eee! Halloween is coming, are you as excited as I am?

Through a weird but pretty boring series of events, I keep ending up with pie crusts. Resisting the urge to just make pies that will surely be consumed over a very short period of time, I've been using these crusts to make quiche. Quiche is a pretty flexible dish in that you can pretty much add whatever you want to it. Based off this recipe from allrecipies.com, here's my variation:

Ingredients //

• 2 nine inch pie crusts
• 1 stick of butter (1/2 cup)
• 1 teaspoon minced garlic
• 1 small white onion, diced
• 5 large crimini mushrooms, diced
• 2 roma tomatoes, diced
• 1 package frozen cut spinach (10 oz.)
• 3/4 cup goat feta cheese, crumbled
• 1 cup cheddar cheese, shredded
• Salt & pepper
• 4 eggs
• 1 cup milk

Directions // 

1. Preheat oven to 375°.
2. In a pan, melt butter over medium heat. 
3. Saute the onion & garlic in the butter until lightly browned, or about 7 minutes. 
4. Stir in mushrooms, spinach, tomatoes, feta cheese, & cheddar cheese. 
5. Season with a dash of salt & pepper. 
6. Spoon mixture into both pie crusts equally.
7. In a bowl, whisk together the eggs & milk. Season with a dash of salt & pepper. 
8. Pour the milk/egg mixture into the two pie crusts equally, allowing the milk/egg mixture to combine with the spinach mixture. 
9. Bake for 50-55 minutes. The quiches are done when they are set in the center.
10. Allow to sit for 10 minutes before serving. 

Quiche keeps well in the fridge for at least a week, but if you're the type of person who really plans ahead, it also freezes well. 

xoxo, 

-m.e.

Related // Looking for something sweet to put in a pie crust? Make blueberry cheesecake!