Yeah, we all do it: the weekly clearing of the fridge. I will admit that as a person who follows recipes explicitly, looking at a jumble of nearly expired ingredients provides little inspiration. But there are a couple of go-to meals that I always seem to have ingredient variations needed to make–one of my favorite being quiche.
This quiche is easy-peasy and perfect for a Sunday afternoon when you don’t want to stand by the oven. It is deeply flavorful thanks to the caramelized onions and the pre-made crust, and has a smooth custard texture.
Feta, Mushroom and Wilted Spinach Quiche
Inspired by Tree Hugger
Prep time: 45 minutes
Cook time: 30-40 minutes
Pre-made pie crust (I used deep dish)
1/2 onion, sliced
1 cup mushrooms
2 cups fresh spinach*
1 cup milk
1 cup half and half
1/2 cup feta
salt and pepper
If your pie crust has been in the freezer, start by letting it sit on the counter during your preparation. Once it has thawed, poke holes in the bottom of the crust to prevent bubbling during cooking.
In a skillet over low heat, add a tablespoon of butter (or olive oil) and add onions. Cook onions on low heat, stirring occasionally, for about 30 minutes until they are a deep brown color. Remove from heat and set aside.
While you’re waiting on the onions, combine milk, half and half and eggs in a bowl, season with salt and pepper. Mix thoroughly.
Preheat oven to 375. In the same skillet, add a teaspoon of oil or coat the bottom of the pan in butter and saute the mushrooms until the liquids have released. When the mushrooms are nearly done, add the spinach and allow to wilt, 1-2 minutes. Remove the ingredients from heat and add to the caramelized onions.
Add vegetable mixture to the bottom of the crust and top with feta cheese. Pour egg mixture into the crust, then carefully place into the oven. Cook 30-40 minutes until a toothpick can be inserted in the center and removed cleanly.
*I had spinach on hand, but you can also use broccoli, kale, or any other greens.