Spinach-Tomato Quiche

Prep ~20 minutes, Cook ~45 minutes, Cool ~20 minutes

• 1 Pie Crust (9" pan)
• Crumbled feta cheese (3/4 the round container)
• 2 packed cups fresh spinach (I removed the stems for consistency's sake, but after wilting the spinach I don't know that it would have made that much difference. Frozen drained spinach would probably have worked just as well too.)
• Olive oil
• 2 cloves garlic, minced
• 4 eggs
• 1 cup heavy cream (the half-pint container)
• 1 green onion (you could use chives too, but my cats ate my chive plant last week)
• 1 Tomato, chopped
• Black pepper

1. Heat olive oil to a pan then cook the spinach until its wilted (~2-3 minutes)
2. Crumble the feta cheese into the bottom of the pie crust
3. Add the spinach on top of the feta cheese. Tease it out a little bit so the spinach isn't solid lumps.
4. Beat together the garlic, eggs, and cream. Pour over the spinach and cheese. Stir gently a little bit to make sure it gets into the spinach.
5. Evenly spread the chopped tomato over the pie. 
6. Sprinkle the top liberally with green onion and black pepper.
7. Bake ~45 minutes, until it's at a quiche-y consistency.

The original recipe only called for 3/4 cup heavy cream. I don't like having leftovers. The consistency seemed to come out pretty well despite the extra cream. I made this for an office party concurrently with the tomato pie. Total cook time from prep start to serving was 1.5 hours. Transport in pizza boxes works really well.

Also, cook the pies on top of a cookie sheet to catch any spills, especially if your oven isn't quite level.