Simple but Sensational Spinach and Feta Quiche

We are usually not big fans of quiche, but we loved this one after tasting it at a friend's house. The flavors really blend well together. Note: This quiche is heavy on the spinach, that is how we like it, if you do not care as much for spinach and want more of an eggy filling, you may use less spinach. If you add an additional egg, the filling will overflow. I make this recipe a few times a month and find it fills a regular pie shell perfectly as written below.

• Ready In: 43 mins
• Serves: 6-8

Ingredients

• 1  refrigerated pie dough or 1  frozen pie crust
• 4  ounces muenster cheese, in pre-packaged slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4  eggs
• 1⁄3 cup parmesan cheese, freshly grated
• 8  ounces cream cheese, softened
•  salt and pepper
•  garlic powder
• 4  ounces feta cheese (or more)

Directions

1. Preheat oven to 350 degrees F.
2. Line instant pie shell with a SINGLE layer of the Muenster cheese slices.
3. Carefully press all of the water out of the spinach and place it in a large mixing bowl. If you prefer, you can use just half the amount of spinach called for in the recipe, we like a lot of spinach so we use the whole box.
4. Whisk or blend the cream cheese until it is smooth and has no lumps, add eggs, Parmesan cheese (Note: if you use pre-grated parmesan you may get a gummy texture to the interior of your quiche because of the commercial non-clumping agents put into pre-grated cheese), salt, pepper and garlic powder to taste; stir well.
5. Pour into pie shell and top with crumbled feta. Bake in preheated oven for 35 minutes or until feta is lightly golden. NOTE: If you are using a frozen shell, bake the quiche on a lower rack in the oven an add 10-15 minutes to the cooking time. Watch crust edges closely, and if they become too brown, cover edges with foil to finish baking. For quicker cooking, you may choose to blind bake the crust first.
6. Allow quiche to set up for 10 minutes before serving.