<div data-rss-type=”text”>nn <p>nn n 1 unbaked, deep-dish pie crustn nn </p>nn <p>nn n 1/4 – 1/2 crumbled fetan nn </p>nn <p>nn n 1 1/2 cups grated mozzarellan nn </p>nn <p>nn n 6 – 8 oz. frozen spinachn nn </p>nn <p>nn n 1 tsp buttern nn </p>nn <p>nn n 1 tsp olive oiln nn </p>nn <p>nn n 3-4 tbsp minced onionn nn </p>nn <p>nn n 1 tbsp Greek Seasoningn nn </p>nn <p>nn n 1 1/2 cup heavy creamn nn </p>nn <p>nn n 4 eggsn nn </p>nn <p>nn n 1/4 tsp saltn nn </p>nn <p>nn n 1/8 tsp peppern nn </p>nn <p>nn n 1/8 tsp nutmegn nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Preheat oven to 400Fn nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Melt butter and oil in skillet. Saute onion and seasoning until onion is transluscent and a little brown. Squeeze water out of spinach and saute with onions for 2 minutes. Set aside to cool.n nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Sprinkle 1/2 cup mozzarella over pie crust. Add onion and spinach. Sprinkle with feta. Add remaining mozzarella.n nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Combine eggs, heavy cream, salt, pepper and nutmeg and pour over pie crust slowly so that all liquid is absorbed. Sprinkle a little nutmeg on top for added color.n nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Bake for one hour or until quiche is puffy and golden. Be sure that the center of the quiche is firm.n nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Allow 10 – 15 minutes to cool before cutting.n nn </p>nn <p>nn <br/>nn </p>nn <p>nn n Serves 6 – 8n nn </p>nn</div>
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