Spinach Quiche

The idea of a quiche is brilliant. Make a crust, fill it with goodies, pour some egg over it, bake it and, voila! Breakfast or brunch is served.

I found some quiche recipes and combined them to make this....

Spinach Quiche:

Crust:
2 C. flour
4 oz. butter/margarine, chopped
2-3 T. water

Mix by hand or in a food processor the flour and butter, adding water to make a dough. Form into a ball, wrap in plastic wrap and chill for 30 minutes. The dough will be crumbly. Place dough between pastry paper or plastic wrap and roll out with rolling pin to fit 8- or 9-inch tart pan. Bake in 350-degre oven for 15 minutes. Remove and add quiche ingredients.

3 cloves garlic, chopped
1 small onion, chopped
8 ounces frozen chopped spinach, thawed and drained
4.5 oz. can mushrooms, drained
6 oz. feta, crumbled
8 oz. shredded Cheddar cheese
3 eggs, beaten
3/4 C. milk
salt and pepper to taste

Preheat oven to 375. In skillet, saute garlic and onion in a couple tablespoons of oil until lightly browned. Stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. Season with salt and pepper and spoon into crust. Whisk together eggs and milk, season with salt and pepper and pour over spinach mixture, allowing it to thoroughly combine. Bake in preheated oven for 15 minutes then sprinkle remaining cheddar cheese on top and bake for additional 40 minutes until set in the center. Allow to stand for 10 minutes before serving.

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The best part about this recipe and the quiche in general is that you can fill the crust with any veggies (or meat if you must), add some cheese and cover it with eggs, and that's it.