Over the last week or so my classes have been learning about eggs. We've spent a lot of time talking about nutritional value, storage and handling, and of course, preparation! We have made many delicious dishes from omelets to bread pudding and beyond. All this egg talk made me hungry for a quiche of my own. One of the things I love most about a quiche is that ingredients can easily be substituted to fit personal preference. They're also a really great make-ahead dish! One of my personal favorite combinations is spinach, mushroom, and feta so that's just what we're going to have today! Spinach Mushroom Quiche 4 eggs 1 cup milk 4-5 pieces of bacon (I used turkey bacon because yum!) 2 cups spinach - chopped 1 cup mushrooms - chopped 1/2 cup feta cheese crumbles 1/2 cup red onion - diced 1/2 cup tomato - diced 1/4 cup green onion - diced 1 heaping tbsp minced garlic salt and pepper to taste All ingredients (bacon, cheese, veggies) can be changed to fit personal preference. I love lots of vegetables in my quiche but this could also be made with just bacon and cheese for those of you who would like that better. 1. Preheat oven to 350 degrees. Using a large skillet, cook your bacon until crispy while reserving your bacon grease. Transfer to a paper towel lined plate. Cool completely and the roughly chop. 2. While bacon is cooking, prep all of your other vegetables. 3. Add garlic to bacon grease and sauté until fragrant (approx. 2 minutes). Since I used turkey bacon, it didn't produce much grease; I added 2 tbsp. of butter before my garlic. 4. Add red onion and sauté with garlic for 2-3 minutes until onion starts to soften. Add chopped mushrooms and sauté for another 2-3 minutes. 5. Add in spinach and tomatoes. Season with salt and pepper to taste. Sauté until spinach is wilted. Transfer veggies to a paper towel and squeeze to remove excess water. 6. Grease a 9 inch pie plate. Place drained veggies on the bottom. Top with bacon and feta cheese. 7. In a separate bowl, wisk together eggs and milk. Season with salt and pepper. 8. Pour eggs over the top of the veggies. Season with more salt and pepper. Top with chopped green onion. 9. Place the pie plate on a large baking sheet to make moving to the oven easier. 10. Bake quiche at 350 for 45 minutes to an hour. Eggs should be set in the middle. Remove from oven and cool for 5-10 minutes before slicing into wedges to serve. Enjoy!
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