Bon appequiche

Spinach and Red Onion Quiche
Preheat oven to 350

You need a frozen pie crust from the store.  We bought organic whole wheat.  Poke holes in the crust to keep it from making bubbles. 

When the oven is ready, cook the crust alone for about 20 minutes.

While it cooks, cut up a red onion and throw it in a skillet with a smidge of olive oil for about 4-5 minutes or until soft.  Then add 1 clove finely chopped garlic and cook for about 30 seconds.

Trim and slice some shitake mushrooms and add them to the skillet. You can buy these pre-sliced in some stores.

Cook until softish – about 4 minutes.

Chop up tons of spinach and add it to the pan.  Cook it until it is wilted- about 1-2 minutes.

Pour the cooked mixture into a strainer and press with the back of a spoon to get the moisture out.

Transfer the mixture to the cooked crust and spread evenly.

In a medium bowl (I used our pancake bowl for easy pouring), plop in 3 large eggs

love those hands.

3/4 cup milk.  The recipe called for almond milk, but I’m all why am I going to go buy a different milk just for this when I have milk in the fridge?!  So I used cow.

add 1/2 c grated parmesan cheese, a dash of nutmeg, salt, and pepper, and whisk together.

        

Pour evenly over the spinach mixture

and bake for about 40-45 minutes.  When you pull it out, let it stand for 15 minutes.

First quiche I’ve ever made = friggin good.

Here’s the nutrish on this one.  Very good.  You can change the fat in this based on which crust you choose.  Ours had a smidge more fat than we like, so next time we’ll look for one that suits us better or go crust-less.  While our quiche cooked, we did Yoga Meltdown.  A little butt kicking earned us some quiche for sure.