Cheesy Spinach Mini-Quiche

In addition to the amazing spinach we got in our CSA box, we also got a half dozen farm fresh eggs, so I decided to combine the two and make a quiche!  It was a hit with Vivek, and even Keshav enjoyed it (and he is a pretty picky eater)!  We dipped it in Shlotzsky's Louisiana Hot Sauce, and it was so yummy!

Recipe for Cheesy Spinach Mini-Quiche

INGREDIENTS
1/4 cup olive oil
3 cloves garlic, chopped
1 small onion, chopped
3 cups fresh spinach, chopped
3 white mushrooms, diced
1 (6 ounce) package feta, crumbled
3/4 cup shredded cheese (we used the Mexican blend)
1/2 teaspoon salt
5 eggs, beaten
3/4 cup milk

INSTRUCTIONS
1. Preheat oven to 350 degrees

2. In a medium skillet, heat the olive oil. Saute garlic and onion in the oil until onions are translucent. Stir in mushrooms and spinach and cook until spinach is tender. Take off of heat and stir in feta and 1/2 cup shredded cheese.

3. In a medium bowl, whisk together eggs and milk. Add the spinach mixture to the bowl along with the salt and mix.

4. Fill a greased muffin pan with the egg and spinach mixture and bake in preheated oven for about 10 minutes. Sprinkle the top with the remaining shredded cheese and bake for an additional 20 minutes, until set in the center.

We made this without any crust, but you could also make it by putting the egg and spinach mixture into a 9 inch unbaked deep dish pie crust and then baking it.