This is a lovely mushroom recipe that really brings out the full flavor of the mushrooms. Adding the salty taste of feta to this mix only helps to make this quiche recipe perfect for you and your family. It is also a way to get your kids to eat mushrooms without them knowing they're eating mushrooms. Give it a try - you won't be disappointed.
Mushroom and Feta Quiche
Preheat oven to 450 degrees F. Place frozen pie crust in the oven for approximately 10 minutes to thaw and lightly brown. Remove from oven and reduce temperature to 350 degrees F.
Place a skillet on the stove over medium heat. Heat the olive oil in the pan. Add onions and cook for approximately five minutes, stirring frequently. Add two minced garlic cloves and cook for another two minutes, stirring frequently. Add 2 cups each of the white button, baby portabella and shiitake mushrooms into the pan, and saute for another six to eight minutes, until mushrooms are softened and browned.
Crack five large eggs into a bowl and add a cup of milk. Whisk eggs with milk and 1/2 tbsp. each of pepper, basil and nutmeg. Place 2 cups of crumbled feta cheese and the mushroom mixture into the egg mixture. Stir to combine. Pour egg and mushroom mixture into the pie crust.
Bake quiche in oven for approximately 45 minutes. Pull the quiche out of the oven and let it cool for no more than 20 minutes. Cut into wedges and serve warm.