Greek Quiche

• 1 unbaked 9" pie crust shaped in deep quiche dish or pie pan
• ½ cup crumbled feta cheese (or more if desired)
• 1½ cup grated light flavored cheese like mozzarella or provolone
• 8 oz frozen chopped spinach - defrosted and squeezed dry
• 1 T butter
• 1 T olive oil
• ½ cup minced white onion
• 1 clove minced garlic or dash of garlic powder
• 1 ½ cup heavy cream or Half and Half or combination of the two
• 4 eggs - beaten
• 1 t salt
• 1/8 t fresh ground pepper
• 1/8 t fresh grated nutmeg

Preheat oven to 400F

Melt butter and oil in small skillet.

Saute onion and garlic over med heat until onion is translucent. Add spinach and saute for 2 more minutes. Let cool slightly-about 10 minutes.

Sprinkle about ½ c mozzarella/provolone over crust.

Spread spinach/onion over cheese.

Crumble feta over onion and sprinkle remaining mozzarella/provolone.

Beat cream, eggs, nutmeg, salt and pepper together with whisk. Pour over pie crust slowly so all liquid is absorbed. Grate a bit of nutmeg over the top for added color.

Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 10-15 minutes before cutting.

Quiche can be eaten hot, cold or at room temperature.

T=tablespoon t=teaspoon