This month’s pie is a savory selection–what most people would call a quiche!

OK, it IS a quiche.

But I’d argue that quiche IS a type of pie. After all, there’s a crust, in which a filling is baked, and it’s served in slices. Lots of sweet pies have eggs as their base (think cream pies). And pot pies are savory, filled with chicken, beef or turkey. So quiche is really just another name for pie, in my (recipe) book!

This particular savory pie–er, quiche–is a favorite of my family and friends. One friend comments that this spinach pie has restorative powers. So when she had surgery last week, a few days later, I baked up this pie and brought it to her. (Confession, I made two, and my photo is of the piece that’s left. Dinner tonight!)

So, I’m sharing this recipe with you. The lovely thing about this pie is that it’s great at any meal, served by itself at breakfast, or with salad or soup (I love to have tomato soup with it!) for lunch or dinner.

Ingredients:

  • 1/2 cup butter
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 10 ounce package frozen chopped spinach, thawed and drained (or cook down fresh spinach to 10 ounces)
  • 1 4.5 ounce can of mushrooms, drained (or slice and saute fresh mushrooms, in additional butter, to cook down to 4.5 ounces)
  • 1 6 ounce package herb and garlic feta, crumbled
  • 1 8 ounce package shredded Cheddar cheese
  • salt and pepper to taste
  • 1 9 inch unbaked deep dish pie crust
  • 4 eggs, beaten
  • 1 cup milk

Method:

  1. Preheat oven to 375 degrees F (190 C)
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until cooked through and lightly brown, about 7 minutes. Stir in spinach, mushrooms, feta, and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  3. In bowl, whisk together eggs and milk. Season with salt and pepper. Slowly pour over spinach filling in pie crust, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes.
  5. Sprinkle top with remaining Cheddar cheese, and bake an additional 35-40 minutes, until set in center.
  6. Allow to cool at least 10 minutes on rack before serving.

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Enjoy!