#bataquiche
Hello lovelies! If you’re like me, and have trouble bringing yourself to eat in the mornings due to a general lack of energy and motivation, look no further, because this quiche has you covered for at least 3-4 days worth of breakfast. Unless you have to share. Then you should just make two of these and have one all to yourself while the rest of your household fights over the other one. Breakfast and a show!
Are you ready!? Let’s go!
~Ingredients~
- 4 oz. Mushrooms
- 4 oz. Spinach
- 1 tbsp. Butter or Olive Oil
- 6 Eggs
- 2/3 cup Milk
- ½ cup shredded Cheese of choice (I chose a sharp white cheddar)
- ¼ - ½ tsp. Salt and Pepper, or to taste
- 1 Pie Crust
Prep Time: ~10 - 15 min. | Total Cook Time: 35 - 45 min.
Makes: 1 large quiche, 6-8 servings
~Instructions~
Step 1.) Lightly saute the spinach until just wilted and blot away as much excess moisture/grease as you can. Set aside.
Step 2.) Preheat the oven to 375°F. Lay your pie crust out into a pie dish and trim the edges. Roughly chop your mushrooms and set aside.
Step 3.) In a bowl, mix together your milk, eggs, and salt and pepper. Add in the cheese, mushrooms and spinach and stir until fully combined.
Step 4.) Pour the filling into the pie dish and bake for 35 - 45 min. or until a knife stuck into the middle of the quiche comes out clean. (for some ovens you may have to go slightly longer for the middle to completely firm up.)
Step 5.) Allow to cool for at least 10 min. before serving. Enjoy!
~Results~
I love this quiche- rather than some of the restaurant quiche I’ve encountered in the past, where the veggies or meats that they supposedly contain are few and far between. This quiche is packed full and my taste buds love it!
