Sunday, March 2, 2014

Spinach Feta Quiche by Colleen Guenther

Breakfast is my absolute favorite meal. I can at least say that, right now, since that is the last meal that I have enjoyed.

However, in general, I'm really not the baking type, roasting yes, baking no. The thing I dislike most about baking is that you need to be exact in your ingredients. Chemistry is more of a deal when baking. Don't worry, I'm not putting down chemistry as a whole but the fact there is little wiggle room in switching up the main ingredients of baking makes me feel so confined, anxious and even bored. It seems that there are also more rules to baking which does not work for me;) Rules are for people who like them…. or something like that. Now, no worries, I'm not putting down you baking types, it's just not for me:)

Anywhos, I have decided to do some baking by baking up some quiche. Now, I am not sure if using a pre-made crust even qualifies as baking but I'm going with it. I was recommended PAPPY's pie crust which I can now also recommend. It's delicious! The only bummer about it, and this also falls into the annoying category about baking in general,  is that you have to get out the flour and make a huge mess rolling out the dough. So, if you are not in the mood for this, you can also use the pre-molded frozen pie crusts and it makes this delicious quiche that much more attainable with even less effort. Now, sometimes I do want to put a lot of effort into my meals, but Sunday mornings generally are not a good time for that:

Enough of the chatter, enjoy!

What you Need:
1 pie crust
1TBS Olive oil
5 beaten eggs
1/2 white onion diced
2-3 large handfuls of spinach
1/4 feta crumbled
1/4 cup half and half
pinch of salt and pepper

Directions:

1. Follow instructions on how to bake up your pie crust on the package.
2. Sautee your onions in the olive oil for a couple of minutes on medium.
3. Then, add your spinach and lightly wilt (should take a minute or two).
4. Transfer onions and spinach to a large bowl and add the rest of your ingredients.
5. Give 'er a nice mix, pour into your pie crust and back for 30-35 minutes.
6. Once all baked up, remove your quiche from the oven and let sit for about 15 minutes before you serve. This helps set up the quiche even more.
7. Cheers and enjoy!

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