(no subject)

[serene]

I love my friend porcinea's quiche recipe, but whenever I've made it,
it's been too moist for my (and my family's) tastes, so I've been
tweaking it over the years (I don't make it that often), and today I
got it just right for us. This recipe made two. I added the tomatoes
to one, and not the other, but both were really yummy. I used frozen
pie crusts, but of course make them from scratch if you want.

[Edit: I almost forgot the step where you drop the skillet full of
caramelized onions and spinach on the floor and it lands right-side-
up and you only lose a spinach leaf and a cube of onion.]



porcinea will likely not recognize her quiche here, but
trust me, it started out as a kale quiche of hers and it ended up
here:

Spinach, Feta, and Caramelized Onion Quiche

6 tablespoons butter (hush up -- butter's good for you!)
2 medium onions, sliced
5-6 oz. fresh spinach leaves, washed and dried
6 medium eggs (I suppose 4 large might be right, but who knows)
1 cup sour cream
8 oz. feta cheese, crumbled
a few pieces of marinated sun-dried tomatoes, optional
2 pie crusts, not deep-dish

Saute onions in butter on medium-to-low heat until caramelized (I
think it took about 30 minutes, but I'm not sure). Add spinach. Cook
and stir until spinach wilts and most of the moisture seems gone. Set
aside.

Whisk together eggs and sour cream until creamy. Stir in feta and
vegetable mixture, and tomatoes if desired. Pour into pie crusts (do
not defrost first if frozen). Bake on cookie sheet on middle rack for
40 minutes or until tops are beginning to be golden brown and crusts
are golden brown.

Let stand for 5 minutes or so, then eat.