- 3 Tbsp Butter
- 3 Cloves of Garlic, minced
- 1 small onion
- 1 10oz package of frozen chopped spinach, thawed and drained
- 1 6oz tub of herb and garlic feta cheese, crumbled
- 1 8oz package of shredded cheddar cheese
- 1 4.5oz Jar of Giorgio Sliced Mushrooms
- 4 Eggs Beaten
- 1 Cup of Milk
- Salt and Pepper to taste
In a medium skillet, melt butter over medium heat.
Saute garlic and onions in butter, until lightly browned (about 7 minutes).
Stir in spinach, mushrooms, feta, and ½ cup of cheddar cheese.
Season with salt and pepper.
Cook for about 5 minutes.
Pour into pie dish and allow to cool, (you don't want your eggs to start cooking).
In a medium bowl, whisk eggs and milk together.
Season with salt and pepper and stir again.
Pour into pie dish allowing the egg mixture to thoroughly combine with the spinach mixture.
Bake in oven for 15 minutes.
Take it out and sprinkle the remaining cheddar cheese on top. This creates a delicious crust.
Put it back into the oven and bake for an additional 35-40 minutes or until it's set in the center.
Allow to stand for 10 minutes before serving. Enjoy, my dears!
A little side note:
I had trouble finding the Feta Cheese at my local HEB. But after searching the store I found it where they keep their gourmet cheese which is seperated from the other cheese. The tub I found didn't match the measurement for this recipe so I put the whole tub of feta in the quiche. No remorse, it came out perfect.
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