If I had my way, I’d eat this every single day

Preheat your oven to 375°F (190°C).

In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the sliced mushrooms to the skillet and cook until they’re tender and the moisture has evaporated, about 7-10 minutes.

Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.

In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, nutmeg, salt, and pepper until well combined.

Fold the cooked vegetables and crumbled feta into the egg mixture.

Pour the mixture into a greased 9-inch pie dish or quiche pan.

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.

Allow the quiche to cool for a few minutes before slicing and serving.

If you’re looking to switch things up, try adding some cooked, crumbled bacon or a handful of sun-dried tomatoes for a pop of flavor. Feel free to use different cheeses, such as goat cheese or sharp cheddar, based on what you have on hand. For a bit of spice, a dash of red pepper flakes can do wonders. Remember, this recipe is wonderfully flexible—use it as a canvas for your creativity while keeping that warm, home-cooked essence.