Spinach Quiche

Changes from original: no mushrooms, cook longer prior to adding cheese. I usually make with plain feta. Also-doesn't always fit in pie crust...idea for excess:pour into muffin tins for a quick breakfast (freezes and reheats well according to one reviewer).

Adapted from: http://allrecipes.com/recipe/spinach-quiche/detail.aspx

Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr
Yield 1 - 9 inch quiche

Ingredients:
1/2 cup butter
3 cloves garlic, minced
1 small onion, chopped
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).
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 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 35 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 15 to 20 minutes, until set in center. Allow to stand 10 minutes before serving.