Spinach, Mushroom and Feta Quiche

Serve up a slice of this delightful spinach, mushroom and feta quiche for lunch or brunch.

Serves: 1 large quiche

Prep Time: 20 min

Cooking Time: 45 min

Total:  65 min

Ingredients

1/2 cup salted cold butter, cubed
2 cups flour
1/2 cup ice cold water
1 tbsp. olive oil
1 red onion, diced
1 large packet fresh spinach or swiss chard, shredded
6-7 white or brown mushrooms, washed and diced
4 eggs, whisked
1/4 cup milk
1 cup chunky plain cottage cheese
1/2 cup feta cheese, cubed
small handful of arugula or chives, to garnish
salt and pepper

Directions

1. To make the base, cut the butter with flour until a coarse mixture forms and the butter has become the size of peas.  Add water and work into a fully combined dough.
2. Press dough into an even layer across the bottom and sides of a large pie dish.  Set aside.
3. To make the filling, heat oil in a large pot or saucepan.  Saute onions until lightly browned, then add mushrooms and cook until tender.  Add spinach and cover with lid to allow spinach to wilt.
4. Transfer vegetable mixture over the prepared quiche base and spread evenly.  Set aside and let cool to room temperature.
5. In a separate bowl, whisk eggs with milk, cottage cheese, feta cheese, salt and pepper.
6. Pour egg mixture over the cooked vegetables and carefully stir to spread across the base of the quiche.
7. Garnish with arugula or chives and bake in a preheated oven at 350F for 35-45 minutes, or until quiche has set and the crust is lightly browned.
8. Serve warm or at room temperature with a side salad.