Meatless Monday--Greek Spinach Feta Quiche

When I discovered this quiche recipe last year, it completely revolutionized my dealings with quiche!  Previously, I had a lot of trouble getting quiche to set just right, because I insist on using whatever milk I have on hand rather than spending considerably more for cream, and it was difficult to get the timing right to get the quiche to set, and even if I could, it took a lot longer to cook!

This is my absolutely favorite quiche recipe I've ever had, but there are many variations of quiche, if spinach and feta aren't your things or if it costs more than you'd like to spend.  I'll admit, the pine nuts in this recipe make it a bit pricier than my usual recipes, but it is well worth it!  If you want to reduce the cost some, mushrooms can be substituted for the pine nuts for a little different flavor.

Greek Spinach Feta Quiche

2 tbsp butter

1 medium onion, diced

2/3 tsp dried parsley (or 2 tsp fresh)

1/3 tsp dried basil (or 1 tsp fresh)

1/4 cup pine nuts (or 1/2 cup fresh mushrooms)

10 oz package frozen spinach, thawed (or 6 cups fresh baby spinach)

6 large eggs

1/4 cup milk

6 oz feta cheese, crumbled

1/4 tsp salt

1/8 tsp pepper

9-inch unbaked pie crust

2 tsp grated Parmesan cheese

Preheat the oven to 375.  Melt the butter in a skillet over medium heat.  Add onion, herbs, pine nuts, and fresh spinach (if using); cook, stirring occasionally about 5 minutes or until the onions are soft, pine nuts start to brown, and spinach has cooked down.  Remove from heat; if using frozen spinach, squeeze excess moisture out and stir into onion mixture.

In a bowl, whisk together eggs, milk, feta, salt, and pepper.  Stir in the spinach mixture.  Pour into pie crust and spread evenly.  Sprinkle the Parmesan cheese over the top.  Bake 30-40 minutes or until puffed and light brown and the center is set.