Real men eat quiche

Real men eat quiche, originally uploaded by *April*.

2 (9 inch) shallow pie crusts
2 large handfuls fresh spinach
1 large yellow onion (sweeter varieties such as 1041 or Vidalia are better)
1 tbsp. butter
1 1/2 c. cheese, shredded (I used a variety of cheeses, including white cheddar, parmesan, monterrey jack, etc. - just make sure the final amount is roughly 1 1/2 cups)
3 slices American cheese
1 1/2 oz. soft goat cheese (any variety)
4 eggs, lightly beaten
3/4 c. milk
1 tsp. sea salt
1/4 cup sun dried tomatoes
1 tsp. fresh rosemary
1 tsp. fresh oregano
1 tsp. fresh basil
1 tbsp. bread crumbs per quiche
Nasturtium flowers, as garnish

Roughly chop onion into a large dice. Using a pair of kitchen shears, snip the sundried tomatoes into small pieces. Put butter into a skillet over medium heat. Add onion and caramelize until golden brown, adding 1 tbsp. water if necessary to deglaze the pan. Add two to three large handfuls of spinach. Cook over medium heat, stirring constantly until moisture evaporates and spinach is wilted.

Combine spinach mixture, shredded cheese, goat cheese, crumbled american cheese, eggs, milk, salt, herbs (which you can change to taste), and sundried tomatoes in a large glass bowl. Stir to mix well. Pour half into each pastry shell. Sprinkle bread crumbs over the top of each quiche.

Bake in hot oven (425 degrees) for 15 minutes; lower oven temperature to 350 degrees and bake 20 more minutes or until top is puffy and center quivers when quiche is moved slightly. Let stand 10 minutes before serving.

Can be served warm, room temperature or even chilled.