Mediteranean Quiche

1 unbaked, deep-dish pie crust

1/4 – 1/2 crumbled feta

1 1/2 cups grated mozzarella

6 – 8 oz. frozen spinach

1 tsp butter

1 tsp olive oil

3-4 tbsp minced onion

1 tbsp Greek Seasoning

1 1/2 cup heavy cream

4 eggs

1/4 tsp salt

1/8 tsp pepper

1/8 tsp nutmeg

Preheat oven to 400F

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.

Sprinkle 1/2 cup mozzarella over pie crust. Add onion and spinach. Sprinkle with feta. Add remaining mozzarella.

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.

Bake for one hour or until quiche is puffy and golden. Be sure that the center of the quiche is firm.

Allow 10 – 15 minutes to cool before cutting.

Serves 6 – 8