Spinach Quiche

When I can't find anything else in the kitchen for dinner, I
can usually scrounge up a quiche.  This
one, made with traditional Greek flavors, is especially tasty, and makes a nice
vegetarian contribution to your weekly dinners. 
You can make the crust from scratch if you must (or have time), but the
store-bought crusts have gotten pretty good and help to make this dish
especially lazy-friendly.  I used to make
them from scratch when I was young and had time for things like napping, but
now, I'm just relieved to get dinner done. 
You will be too.

Spinach Quiche Recipe

• 1 store-bought crust (frozen or refrigerated)


• 1 10-ounce package frozen chopped spinach


• 1/2 lemon


• 1 tablespoon olive oil


• 1/2 medium onion, chopped


• 2 cups sliced mushrooms


• Salt & pepper


• 4 eggs


• 2 cups milk


• 2-inch piece feta cheese, crumbled


• 1/2 cup mozzarella cheese, shredded

Preheat oven to 425 degrees. 
Set out refrigerated pie crust for 15 minutes.  Thaw spinach (or cook if you don't have a
microwave) and drain well.  Pressing with
a spoon against a colander works well. 
Squeeze lemon over spinach.  Sauté
onion and mushrooms in olive oil about 3 minutes.  Stir in spinach and season with salt and
pepper.  In a medium bowl, beat eggs with
milk.  Season with salt and pepper.  Fit crust into a glass pie dish and crimp
edges (or just shove them until they fit). 
Set pie crust and dish on top of a cookie sheet in case of
overflow.  Put spinach mixture into crust
and top with both cheeses.  Pour egg/milk
mixture into pan.  Bake for 15 minutes,
then reduce temperature to 375 and bake an additional 30 minutes.  Serve hot.