Spinach and Feta Quiche

Great for brunch or dinner and easy to make too! This recipe has been adapted to be IC friendly. From geniuskitchen.com.

Spinach and Feta Quiche
Serves 6 to 8


Ingredients:

½ cup butter (can use less according to your taste)
1 teaspoon bottled minced garlic
1 small onion, chopped (if tolerated)
12 ounces shredded cheddar cheese, divided
1 cup milk
4 eggs, lightly beaten
salt & pepper, to taste (if tolerated)
1 (10 ounce) box frozen chopped spinach, thawed & squeezed dry
6 ounces feta cheese with a sprinkle of dried basil to taste
1 (4 ounce) jar sliced mushrooms, drained
1 frozen deep dish pie shell, slightly thawed (without problem ingredients)


Directions:
1. Heat oven to 375°F.

2. In large skillet, sauté onion and garlic in butter, approximately 5 minutes or until just soft. Remove from heat.

3. Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.

4. In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.

5. Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

*You can bake this the night before and just heat it up the day of.