Ingredients for filling:
- 8 oz button mushrooms, thinly sliced
- 1 clove garlic, minced
- 1/4 of a medium sized red onion, finely chopped
- A couple of handfuls of fresh spinach leaves
- 2 or 3 tablespoon chopped fresh parsley
- 4 large eggs
- 1 cup milk
- 2 or 3 oz feta cheese
- 1/4 cup Parmesan, grated
- Salt and pepper to taste
- dash of nutmeg
- 1 or 2 TBS of butter or margarine
Preheat the oven to 350 degrees and while my oven was preheating, I popped my pie crust in to brown it up a bit.
Meanwhile, in a large skillet with some cooking spray or a couple of TBs of margarine, brown up the onion and garlic, then add the sliced mushrooms. Cook down for a few minutes and then add the spinach and cook, stirring, until the spinach is wilted. Drain off additional liquid.
In a large bowl, mix eggs, milk, parsley and parmesan cheese. Throw in the salt and pepper and a little nutmeg. (Most of the recipes I looked at called for nutmeg...that's the only reason I put a little in! I kept it very minimal, as I feel nutmeg can be overwhelming in some recipes.)
Into the pie crust, spread the vegetable mixture evenly, then sprinkle the feta around the top of that evenly. Lastly, pour the egg mixture on top. I put my pie tin on a cookie sheet and pop the whole thing into the oven for approximately 50 minutes.
When it's finished, you can test it with a knife. It should be moist, but the knife should come out pretty clean.
