Spinach Mushroom Quiche

For our last Orlando cooking club, Karen was the hostess and we decided to do a brunch. She had a great menu, and two of my favorites were this quiche and the fruit salsa below. I'm so lucky that Chad will eat whatever I put in front of him...when I told him we were having quiche and fruit salsa for dinner, he said "Sounds great!". Which it was!

Spinach Mushroom Quiche



5 tablespoons butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained (I used fresh)
1 (6 ounce) package herb and garlic feta, crumbled (I only had plain so I added some Italian herbs and garlic powder)
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten (it overflowed at cooking club so I used 3 eggs!)
1 cup milk (and 3/4 cup of milk)
salt and pepper to taste

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 30 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 15-20minutes, until set in center. Allow to stand 10 minutes before serving.