Main Courses: Spinach & Feta Quiche Preheat Oven: 350 degrees
Prepared frozen deep-dish pie shells are wonderful for quick quiche making. Pet-Ritz makes them in packages of 2 for a reasonable price that store well for up to 6 months. I highly recommend them!
1 large Pie shell, deep dish frozen prepared
2 Tbsp. Olive oil
2 medium Onions, sliced into thin strips
1 pckg. Frozen Spinach, thawed and drained (squeeze water out)
4 oz. Feta cheese (drained if in liquid - more if you like Feta)
4 large Eggs, whole
1 large Egg yolk
1 c. Milk
Pinch Nutmeg or Mace (good hefty pinch here) 
White pepper & Salt to taste
Use a fork to prick bottom and sides of unbaked pie shell, bake in preheated 350 degree oven for 10 minutes, remove and set aside. In a skillet, combine the olive oil and onions, cook on low-medium heat until translucent. Remove from heat, add spinach and stir until onions are well distributed and spinach is broken up (it will be clotted up from squeezing it to drain excess water). Add Feta cheese and stir again to distribute cheese well, set aside away from heat. In a medium bowl, combine milk and eggs, beat well with a whip, add nutmeg, white pepper and salt. Beat well. Spread spinach mixture across bottom of pie shell. Place on oven rack, then pour egg mixture on top. Close oven and bake at 350 degrees for 45-55 minutes until top is golden brown. Remove from oven and allow to rest for 10 minutes on top of stove before serving. Stores in freezer for up to 6 months, thaw in refrigerator, does great in microwave.