From Nadine Begin, Chateau Chantal Founder and Chef
1 T. butter
1 cup chopped onions
1 cup chopped mushrooms
1 package frozen spinach (thawed and squeezed) or 2 cups fresh spinach (chopped)
1 cup feta cheese, crumbled
1/2 cup flour
pinch of salt
thyme, black pepper, dry mustard, cayenne pepper
3/4 cup half-and-half
grated parmesan cheese
olives, sliced tomatoes for garnish
Sauté first four ingredients; drain.
Generously spray cooking spray on quiche pan. Sprinkle first four ingredients in pan. Crumble 1 cup or more feta cheese into pan.
Beat eggs until light and fluffy. Add flour and salt – continue to beat. Add other seasoning thyme, pepper, dry mustard, touch of cayenne.
Add half-and-half. Continue to beat. Pour over prepared vegetables and feta cheese to almost fill pan. Sprinkle paprika, pepper, parsley and parmesan. Add any topping -sliced tomatoes, olives, etc.
Place pan on a baking sheet. Bake at 350 degrees. for 30 minutes or more – check if quiche is high (it will sink afterward) and that eggs are firm.