Yum! I could only find feta in 4 oz. pkgs, so I use 2 of those (8 oz.) and then made 1.5 times the recipe for the rest of the ingredients (meaning 6 eggs, more mushrooms, 1.5 pkg. of spinach, etc.), but kept the same amount of milk 1 c.--although it probably would have worked with more milk. This filled 2 regular sized pie pans (used frozen pie crusts, pre-baked for 7 minutes with edges covered in foil) and a sm. creme brulee sized dish. The crust really makes this recipe though, because the smaller one was crustless and it wasn't nearly as good. Also, I didn't wait to throw in the cheese (oops! didn't follow directions!), so I just turned down the temp. Overall, really good. I figure since this is already loaded with calories, this might taste better with half & half or a bit of sour cream instead of milk. I normally make my quiches with bacon or ham, but I was bringing this to a work function and quite a few of my co-workers were Catholic, so they don't eat meat on Fridays (Lent). I'll make this super flexible recipe again. I'd also like to add that the feta cheese was barely noticeable, flavors really meshed well. Thanks!
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Yum! I could only find feta in 4 oz. pkgs, so I use 2 of those (8 oz.) and then made 1.5 times...