Spinach Quiche

The Spinach Quiche that tops them All.

Last summer, at the age of 24, I was walking around the Lincoln Park Farmers Market and discovered I had never tried Quiche. I opened my taste buds to this new breakfast pie, and decided something was missing from all of the recipes I tried. Here is the best Spinach Quiche I have tried.

2 pie crusts (Regular or Granola – I know granola sounds weird, but it actually tastes great with the quiche. Make sure you purchase pie crusts at an Organic Grocery Store so you are not consuming a ton of preservative and other unwanted ingredients)

Preheat the oven to 375 degrees F.

Mix:

1 cup & 1 tbsp milk (Use Organic Cow’s milk, Almond or Coconut – your preference!)

4 eggs (Cage Free Please!)

3/4 stick Butter (It’s a lot. It is spread between 2 pies, but make sure to use Organic Butter- hormone-free quiche, please!)

1 zucchini (Cut into small little pieces)

10-14 ounces Fresh, Organic Raw spinach, Chopped up into fine pieces.

1 onion (Chopped up)

3 garlic cloves (Smashed & chopped)

Optional- 3 Mushrooms (Chopped up; I usually put mushrooms in 1 pie and keep the other mushroom free)

Mix all the ingredients and pour them into the 2 pie crusts. Bake for 35-40 minutes at 375 Degree F. (I did not cover mine)

*** Serve alongside Amy’s Organic Sausages πŸ™‚ Β Happy Eating!

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