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.
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 🙂 Happy Eating!