Spinach, Feta, and Mushroom Quiche - 3 Eggs

This quiche isn't shy. The rich custard base is the perfect vehicle for the robust flavors of spinach, mushrooms, and onion, topped with feta cheese. An organic store-bought crust will do, but if you want to wow your guests, make your own savory crust, with fresh herbs baked into the dough. MAKES ONE 9-INCH QUICHE.

INGREDIENTS 1 store-bought 9-inch pie crust 3 tablespoons olive oil 8 ounches white or cremini mushrooms, cut into 1/4-inch slices (2 cups) 1 large yellow onion, cut into 1/4-inch dice (1 cup) 1/2 teaspoon salt 5 ounces (6 packed cups) baby spinach 3 large eggs 1 cup half-and-half freshly ground black pepper 7 ounces feta cheese, crumbled (1 1/4 cups)

DIRECTIONS

1. Roll out the pie crust dough into an 11-inch circle and place it in a 9-inch pie plate, patting it in to fit. Trim the dough with a pair of kitchen scissors, leaving a 3/4-inch overhang. Fold the edge under to form a double layer and crimp or flute the crust around the edge of the pie plate. Pierce the crust all over with a fork and brush the Dijon mustard over it. Place the crust in the freezer for 30 minutes.
2. Position a rack in the lower third of the oven and set a rimmed baking sheet on the rack. Preheat the oven to 375 degrees F.
3. Heat the olive oil in a large skillet, preferably nonstick, over medium heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, until the vegetables are soft and golden, 8 to 10 minutes.
4. Add the spinach and stir until it wilts, 2 to 4 minutes.
5. Place the eggs and half-and-half in a small bowl, season with pepper to taste, and whisk to combine.
6. Spoon the spinach mixture over the bottom of the chilled pie crust and sprinkle the feta cheese on top. Pour the egg mixture into the crust.
7. Place the quiche on the baking sheet in the oven and bake it until puffed and golden, 40 to 50 minutes. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes. Cut the quiche into wedges and serve warm or at room temperature.