Spinach Quiche

Another summer has come and gone, but we still have a few good weeks left to enjoy a nice outdoor meal under slightly cool skies. Whether you call it spinach quiche or spinach egg pie (because real men don't eat quiche, right?), this is the perfect dish to enjoy on your outdoor patio or deck with friends, a nice glass of white wine, and a late summer, early fall breeze. Of course you can serve this any time of the year. I first started to make it around Easter time along with my Easter Ham and Rice pies, but I felt that this pie holds up as its own meal, so I started making it during the late spring/summer/early fall. And if you prefer beer over white wine, try serving an American Wheat Ale, Blonde Ale or a Belgian Witbier. Their refreshing, subtle citrus flavors are the perfect complement!

SPINACH QUICHE

1/2 cup butter

3 cloves garlic, chopped

1 small onion, chopped

1 (10 oz) package frozen chopped spinach, thawed and drained

1 (6 oz) package herb and garlic feta, crumbled

1 (8 oz) package shredded cheddar cheese

salt and pepper to taste

1 (9 inch) unbaked deep dish pie crust

4 eggs, beaten

1 cup milk

Preheat oven to 375ºF.

In a medium skillet melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, feta and 1/2 cup cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pie crust, allowing the egg mixture to thoroughly combine with the spinach cheese mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining cheddar cheese and bake an additional 35-40 minutes, until set in center. Allow to stand 10 minutes before serving.

Serve room temperature or chilled.