Day 47 – I had a meeting the other day with some of the agents in the travel agency I work for and when they asked how we were all coping with the changes in our lives. I mentioned how in some ways I have really liked this time and am settling in to it. I love spending the time with my family, cleaning the house, and just doing things in my own time. Last night my family talked about how we did it all before and how now it seemed so difficult and impossible to do all we were doing. I think we just did it and fed off the energy of being busy all the time. I will be a bit sad when they open everything back up but I hope that I can carry this peacefulness with us as we rebuild our life.
Quiches are one of my family’s favorite go to meals when we need something simple. You can fill them with so many different veggies, meats, and cheeses to make them never seem repetitive.
My daughter absolutely loved this dish. Her favorite omelet is spinach, feta, and mushrooms. She orders it every time we eat breakfast out somewhere. We had some spinach and mushrooms that I needed to use up and thought she would love this. I was right.
Serve with a side of fruit if you like to complete the meal.
Spinach, Feta, and Mushroom Quiche
- 1 prepared deep dish pie crust (can be homemade, frozen, or refrigerated crust)
- 2 large handfuls baby spinach, tough stems removed
- 5 oz. fresh mushrooms, cleaned and sliced
- 2 tablespoons butter
- 4 oz. feta cheese, crumbles
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
Preheat the oven to 375 degrees. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes and remove from oven. Set aside.
In a small skillet, melt the butter and sauté the mushrooms slightly. Remove mushrooms to a plate.
- Add spinach to pan (with extra butter if needed). Saute until wilted. Remove spinach to a paper towel and squeeze lightly to remove any excess moisture.
Sprinkle 1/2 the spinach, mushrooms and feta on the bottom of the par-baked pie shell.
Beat the heavy cream, eggs and seasonings in a until fully combined.
Pour 1/2 of eggs then repeat with the rest of the veggies and cheese. Finally, pour the rest of the egg mixture over the veggies and cheese.
Place quiche onto baking sheet, covered in foil, and then place into the oven. Bake for 10 minutes.
After the 10 minutes, lower the oven temperature to 350 degrees and continue to cook the quiche for an additional 30-40 minutes. Insert a clean knife and if it comes out clean, it’s down. The top should turn a nice golden brown.
Rest on a cooling rack for at least 5-10 minutes before serving.