Omelet Quiche

Omelet Quiche

From: Combined a couple of recipes from Allrecipes.com 

Serves 6

Ingredients:
1/2 stick butter
1-2 tsp garlic, chopped
1 medium onion, chopped

1 8oz container fresh mushrooms, sliced

1/2 - 3/4 cup sliced lunch meat ham, chopped

2 medium tomatoes, chopped
1 small package frozen chopped spinach, thawed and drained well
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
2 (9 inch) unbaked deep dish pie crust, frozen until ready to use
12-18 eggs, beaten
1 cup milk
salt and pepper to taste

Can serve with salsa


Directions:
Preheat oven to 350 degrees F 

In a medium skillet, melt butter over medium heat. Saute garlic, onion, and mushrooms in butter until onions are translucent and mushrooms cooked. Split between 2 pie shells.

Layer and split into 2 pic shells: tomatoes, ham, cheddar cheese, and spinach. 

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

Bake in preheated oven for 40 minutes. Sprinkle top with feta cheese and bake an additional 10-20 minutes or longer-until set in center. Allow to stand 10 minutes before serving.

Notes: I usually freeze the other for later use. Defrost the day before and put in a 350 oven until warm in center or single serve and warm in microwave.