Complexity:  Easy


  • 1 refrigerated piecrust, 8 or 9 inch (shortcrust)
  • 4 – 5 eggs
  • ½ cup evaporated milk
  • Salt and black pepper
  • 1 tsp chopped fresh parsley
  • 2 cups fresh spinach leaves
  • ½ onion, diced
  • 1½ cups fresh sliced mushrooms
  • ½ tsp pepper sauce or cayenne pepper
  • 3/4 cup crumbled feta cheese
  • ½ cup grated cheddar cheese


  1. Bake pie shell as directed in oven. Set aside and let cool.
  2. In a bowl beat eggs with salt and pepper. Add milk, parsley and cheddar cheese. Mix and set aside.
  3. In a frying pan heat a little oil. Add onions and mushrooms. Allow to cook for a few minutes. Season with salt and pepper. Add the spinach, mixing into the mushrooms. Cook until wilted.  Let cool. Remove any excess liquid from the vegetable mixture.
  4. Preheat oven to 350 degrees F.
  5. Sprinkle the bottom of the pastry shell with the crumbled cheese. Spread the spinach and mushrooms evenly over the cheese.  Pour the egg mixture on top.
  6. Bake in preheated oven for 25 – 30 minutes. Insert a knife in the center to test for doneness. The knife should come out clean. Let rest for 5 minutes before serving.