Spinach & Feta Quiche

Everyone likes this Spinach & Feta Quiche, based on a recipe from The Greens Cookbook for Spinach & Goat Cheese Pie. Madison's recipe calls for 2 eggs + 2 egg yolks + 1 cup milk + 1 cup heavy cream. I have notes scratched in the margin: "makes enough custard for two extra deep 9" - cut in half".

After making this recipe for years, today, for the first time, I had to add more eggs and half & half to fill the pastry shell! I've always used a 9" deep dish premade pastry shell and got away with using 1 egg + 1 egg yolk+ 1 cup half & half, but today had to add a whole egg and 1/3 cup half & half!

It's probably related to some leftover magnetic force from the Bermuda Triangle Pizza, but this recipe has been a favorite for many, many years! I think its better and stronger with feta. I used shallots in place of scallions, although I've often used regular onions with awesome results.

I served this with a green salad with organic yellow and red cherry tomatoes with a salad dressing of olive oil and TJ's Orange Muscat Champagne Vinegar, and a French baguette.

Spinach & Feta Quiche (adapted from The Greens Cookbook by Deborah Madison):

9" extra deep frozen crust
1 1/2 tbsp butter
1 large shallot, finely chopped, or 1 bunch scallions, finely chopped
1 tbsp parsley, finely chopped
1 clove garlic, crushed
1/2 tsp dried marjoram
8 -10 oz baby spinach, stalks removed
salt & pepper
3 oz crumbled feta
1 egg + 1 egg yolk (add the extra egg if needed)
1 cup Half & Half (= 1/3 cup if extra egg is used)

Preheat oven to 375.

Melt the butter in a skillet and cook the shallot for 1 minute over medium heat. Add the parsley,garlic, and marjoram and cook one additional minute. Add the spinach in handfuls, until wilted. Season. When cool, remove to a chopping block and chop cooked spinach mix.

Whisk together the egg(s), egg yolk, and half & half. Season.

Remove pastry shell from freezer and place on cookie sheet. Spread the bottom with spinach mixture. Add the feta on top and then add the egg custard. Bake for about 40 minutes, until custard is set. Remove from oven and allow to settle for 5+ minutes before cutting.