My favorite go-to breakfast or bunch item has to be quiche. Most everyone seems to like it, it can be served hot or cold, and it can be made using whatever you happen to have on hand. Did you find great tomatoes and mushrooms at the farmers market? Perfect! Did you pick peppers and zucchinni from your garden? That's wonderful too. Even if all you have is frozen spinach and onion, a delicious hot meal is close at hand. There are a million and one ways to prepare this dish, but here's my favorite version:
Spinach, Onion and Cheddar Quiche
-1 pie crust (uncooked and preferably the frozen whole wheat one from Whole Foods)
-1/4 pound cheese that melts well and tastes good (swiss, gruyere, cheddar?)
-About 1 and 1/2 cups filling of your choice (mushrooms, spinach, olives, etc.)
-3 eggs, beaten (add an extra if you have lots of filling)
-1 cup milk
-1/2 tsp. dry mustard
-1/4 tsp. nutmeg
-Salt and pepper
Preheat oven to 375 F.
Heat olive oil or butter in a pan over medium heat. Add the veggies and saute until softened, add the mustard, the nutmeg, and some salt and pepper and stir to combine. Whisk the eggs well and then add the milk. Arrange the cheese evenly on the bottom of the uncooked pie crust. This ensures that the crust stays flaky and crisp, so make it a point to do the cheese first. After the cheese goes the filling you've prepared. Pour over the egg and milk mixture as evenly as you can. Place it in the oven for about 40-45 minutes, or until nearly firm. Cool on the counter for at least 10 minutes before serving.
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