2 medium onions (white or yellow), chopped 1/2-1" size
8 oz. mushrooms, washed and sliced
10 oz. frozen spinach, chopped, thawed and drained
2 cloves garlic (or more), minced
3 eggs beaten -with-
1/4 cup milk, or so
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
herb for garnish and flavor such as rosemary, summer savory, marjoram
salt and pepper to taste
1 (9-inch) deep dish pie crust

In a skillet melt 1-2 tbsp. butter, over medium heat. Sauté onions and add garlic. When onions are translucent add the mushrooms and cook out the juice. Then add the chopped spinach and mix together (it is probably a good idea to drain all of this in a collander). Add salt and pepper.

Place the pie crust on a cookie sheet or something similar. Transfer vegetable mixture to the pie crust and spread evenly. Sprinkle the mozzarella cheese on top, then sprinkle on the cheddar cheese. Separately gently beat the eggs adding the milk. Salt and pepper can be added to the eggs, add the herb ~1/2 tsp. Slowly pour the egg mixture over the cheese and veggies. Sometimes its too full so don't use all the egg. Clean any spilled egg off the cookie sheet and put the quiche back on the pan, sprinkle with additional herbs.

Place pan in the lower part of a preheated 350°F oven for the first 30 minutes and then transfer to the upper half to finish baking, about 1 hour total or until it's no longer juicy inside.

It is just as easy to make 2 at once and then freeze one.

Serving Size: 6