Ingredients

Instructions

1. 1
   Roll pie dough out and fit to 9-inch pie dish. Crimp or flute the edges. Chill the pie dough for at least 30 minutes to prevent shrinking during the blind bake.
2. 2
   Preheat oven to 400°F. Line the chilled dough with parchment paper and weigh it down with pie weights or dry beans. Bake for 15 minutes, or until edges are lightly brown. Remove pie weights and prick the crust with a fork. Bake crust for an additional 8 minutes. Remove from oven and set aside.
3. 3
   Reduce oven temperature to 350°F.
4. 4
   Combine eggs, half and half, salt and pepper in a large bowl. Using a hand mixer, beat together until well combined, about 1 minute. Stir in feta, spinach and mushrooms.
5. 5
   Pour filling into crust and bake until the center is set, abut 45-55 minutes. (Optional: use a pie crust shield to prevent the pie crust edges from over-browning.)
6. 6
   Allow quiche to cool for 15 minutes before slicing and serving.