Four Cheese Spinach Quiche

A woman in my mother's group (MOPS) brings this to our morning breakfasts. It is always eagerly received. She got it out of a Southern Living Holiday Cookbook. Good find! She uses a 12-inch tart pan when she brings it to us.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 pie

Ingredients

• 15  ounces  refrigerated pie crusts
• 1 (3 ounce) package  shredded parmesan cheese
• 10  ounces frozen chopped spinach, thawed
• 4  large eggs
• 1 1⁄2 cups  whipping cream
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 cups  shredded mozzarella cheese
• 1  cup  shredded cheddar cheese
• 3  tablespoons  diced sweet onions
• 7  ounces  roasted red peppers, drained and chopped
• 1  cup  crumbled feta cheese

Directions

1. Roll both pie crusts together to fit 11 inch tart pan or quiche pan. Top with parchment paper and add pie weights.
2. Bake at 400 for 12 min or until lightly browned.
3. Quickly remove weights and parchment paper, sprinkle with Parmesan cheese and let cool.
4. Drain chopped spinach well by pressing between paper towels.
5. Stir together spinach, eggs, cream, salt and pepper.
6. Sprinkle Mozzarella, cheddar cheese, and onion into prepared crust.
7. Add spinach mixture.
8. Top with red bell pepper and sprinkle with feta cheese.
9. Bake at 350 for about 40 minutes, until set. Cover loosely with aluminum foil, and let stand 30 minute.