The Inn at Grist Iron in Burdett, New York makes a darn tasty quiche. The Spinach and Feta quiche is so good, innkeeper Darlene Barber has had to institute a ‘no take backs to room’ policy for her most popular breakfast creation. Yes, this is a mighty good pie.

For those who can’t get to Burdett anytime soon and would like to try their hand at baking the best Spinach and Feta quiche ever, we’re posting the recipe just for you, but please don’t blame us if you gain a pound or two yummy’ing up this quiche!

Spinach and Feta Quiche

1/2 cup milk

3 eggs

1 tablespoon cornstarch

3/4 cup mayonnaise

1 cup chopped spinach (frozen or fresh)

1 small chopped onion

1/2 cup feta cheese

Spray 9″ pie pan with non-stick spray

Prepare homemade pie crust or use pre made store bought pie crust and place shell in glass or ceramic pie pan.

Spray fry pan with non-stick spray. Saute spinach and onions until soft. Let cool,

then spread over the bottom of pie shell and sprinkle feta cheese over top.

Combine milk, eggs, cornstarch, mayo, blend until smooth.

Pour mixture into pie shell.

Bake uncovered at 350F for 40-45 minutes. Top should be a light golden brown.

Cut into 8 slices and serve with a smile:)