Spinach Quiche

I love a good quiche. It's great for just about any meal. You can serve it with fresh fruit for breakfast or brunch and with a salad fro lunch or dinner.

The biggest problem with many quiches is that they call for expensive cheeses. Which make wonderful quiche but can add up if you're on a budget. Which I am. Which is why I try to feed my family two meatless meals a week. And it just doesn't make a lot of sense to try to save money by foregoing meat if you're going to spend an enormous amount on cheese....

I found this spinach quiche recipe at Allrecipes.com and modified it a bit until I had it just right for us. It's a recipe that is almost impossible to screw up so experiment with it.

I let the girls help mix the "cheese pie". Whenever they are involved in the making of dinner it always helps with the eating of dinner. Well, that and the fact that it's cheese... And pie... Who doesn't like that?

Here's my version:

Spinach Quiche

INGREDIENTS
2 T olive oil
3 cloves garlic, chopped
2 T dried onion flakes
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). When oven is heated bake pie crust for 5-7 minutes to prevent a soggy bottom.

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

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.