Adam said this is the best quiche he's ever had. I thought it was tastey too. The kids were not the biggest fans, but ate it anyway. They also don't love pie (whose kids are these anyway?!), so maybe I shouldn't have told them it was egg pie, I might have ruined the experience before it even began.
I didn't have a deep dish pie crust, so I made 2 regular 9" pies.
1/2 c. butter
3 cloves garlic
1 small onion, chopped
1 (10 oz) package frozen chopped spinach, thawed and drained
1 (4.5 oz) can mushrooms, drained
1 (6 oz) package herb and garlic feta, crumbled
1 (8 oz) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 c. chopped ham
1 c. milk
Preheat oven to 375.
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta, ham and 1/2 c. cheddar cheese. Season with salt and pepper. Spoon into pie crust.
In a medium bowl, whisk together eggs and milk. Pour into pie crust, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle remaining cheddar cheese and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.