Spinach and Feta No-Crust Quiche

This quiche has been a long time favorite of mine. It is inspired from a recipe in a wonderful old family cook book, titled 'Bakey Lane Soup Bowl', purchased many years ago by my grandparents at a little restaurant in Middlebury, VT.

In a large bowl, mix together 3 eggs + 3 egg whites into 1 pound of ricotta cheese. I prefer to use my hands to fully blend the two together.

In a pot, boil 14 oz of fresh, chopped spinach. Make sure to drain the spinach VERY well, then add it to your egg and ricotta mix. Blend thoroughly.

Chop up a medley of your favorite veggies. I used: 

3 white mushrooms, 1 large green bell pepper, 1 small onion, 3 cloves garlic, 1/2 head fresh broccoli and 1 medium sized zucchini.

Now, stir fry the veggies in 2 tbsp olive oil until just cooked and softened.

Add cooked veggies to the spinach mixture, then add 1 cup crumbled feta cheese. Stir all ingredients together well and pour into a greased pie plate. Bake at 350 for about 1 hour or until edges of quiche are slightly browned and knife inserted in the center comes out clean.