**Notes**
1. @Cookcrew steward This is meant to be made with the vegetarian broccoli quiche so this actually feeds 6, not 12.
2. @Cookcrew captain Feel free to play around with what vegetables are added to each quiche (especially if we have unused veg/meat from earlier in the week)
3. Make sure there is at least 1 vegetarian quiche (ideally 2)
4. Make sure that there is a gluten free quiche (we will try to find a gluten free crust, but we might just need to make 1 crustless quiche.)

1. Preheat oven to 375 degrees F (190 degrees C).

1.5. Chop Mushrooms, Drain spinach if frozen. Chop onions. Beat eggs. Grind Garlic. Crumble Feta. Cut ham into bite sized pieces.

2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes.

3. In a medium bowl, whisk together eggs and milk (for 24 people, you should use 16 eggs). Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.