Good day, mates!
I’m coming off a 4-day weekend and I must say, it’s been a little rough. Well, getting out of bed before 7am is rough, anyway. Especially when your cat knocks over a cup of tea on your nightstand in the middle of the night. Which meant I had to get up, remove the cat, wipe up the mess, stub my toe, make sure tea wasn’t dripping into electrical sockets anywhere, then I could proceed to fall back asleep. Woe is me.
Sorry for the rant. Anywho.
The long weekend was spent celebrating our nation’s Independence and I can’t think of a better way to celebrate than eating a veggie quiche! I know what you’re thinking. “Aren’t you supposed to eat hot dogs and hamburgers on the Fourth of July?” And that answer to that is: Yes. However, I did not have hot dogs and hamburgers, so I made quiche.
And here she is. Look at that deliciously melted goat cheese and sauteed mushrooms. Talk about mouth watering.
I’ve made this recipe twice now, and it’s so so easy to make. I haven’t even found a way to screw it up yet, either. So in short, if I can do it, you can do it. I really mean that.
And I have a secret. Chris ate TWO slices, and only mentioned the lack to meat once. That’s a win in my book.
- 1 refrigerated pie crust
- 2 tablespoon olive oil
- ½ cup onion
- 2 cups sliced mushrooms
- 1 cup baby spinach
- 4-6 oz crumbled goat cheese
- 6 eggs
- 1 cup 2% milk
- 1 tsp nutmeg
- Preheat oven to 400 degrees
- Spread pie crust in a standard pie dish. Score the bottom of the crust
- In a skillet, heat oil on medium heat. Add onions and sauté for 2-3 minutes until they are translucent. Add mushroom and spinach. Sautee for 7-8 minutes until mushrooms are dark brown and spinach has reduced. Salt and pepper to taste. Spread sautéed vegetables evenly over the bottom of the unbaked pie crust. Sprinkle the goat on top of the vegetables.
- In a separate bowl, whisk together the eggs, milk and nutmeg. Season with salt and pepper. Pour into pie shell.
- Transfer to oven and reduce heat to 375 degrees and bake until the center is set, about 35 minutes. Cool about 10 minutes before serving.