I don't know why I had it in my head that quiche is stupid hard to make, but I'm happy to report that I have corrected course. After making it dozens of different ways in the past few months, I'm happy to say that it's easy to make.
And Spinach and Feta Quiche is THE BEST OMG.
I think the biggest thing I needed to get over was the crust. I kept wanting to make a crust from scratch (crustless quiche = a crime against food), but then it occurred to me that there is no shame in a frozen pie crust. Why spend time making crust when there is perfectly acceptable crust waiting for me in the freezer aisle. Lazy, er, I mean efficient, FTW!
Spinach and Feta Quiche
1 deep dish pie crust
2 tablespoons butter
1 medium yellow or red onion
2 cloves garlic, minced
1 8-oz bag pre-washed spinach (I rinse it one more time before using it.)
1/2 cup shredded mozzarella
1 4-oz package feta cheese
4 eggs
1 cup milk
Salt and pepper to taste
1. Hey! Let's start by preheating that oven to 375 degrees. Leave your pie crust sitting out while the oven heats up.
2. Toss that crust in the oven for four minutes. When time is up, pull it out and stab all of the puffy spots with a fork. Then put it back in the oven for four more minutes.
3. While that whole thing is going on, melt the butter in a large skillet over medium high heat.
4. Add the onion and sauté.
You want to brown the onion a bit. Like this.
5. Toss the garlic in the pan and stir. Then toss in the spinach. It's going to start out VERY BIG.
6. But it will wilt quickly. Once it does, add the mozzarella cheese.
7. Stir! Then add in the feta and stir some more.
8. By this point, you should have a mostly baked crust, so go ahead and spread the spinach and cheese in the bottom of that crust.
We put it at the bottom because otherwise you'll end up with all of the yummy stuff stuck to the top of the quiche. This helps spread it out a bit more.
9. Whisk together the eggs and milk then pour them over the spinach.
10. Your work is done! Now all you have to do is allow it to bake. 40-50 minutes at 375 degrees should land you with a quiche that is cooked all the way through. You can stab the center with a toothpick to check doneness -- it should come out clean from egg goop and there shouldn't be jiggle.
11. Hello, beautiful.
11. Allow the quiche to cool for about ten minutes before serving.