{spinach & mushroom quiche}

Well it's been a while since I've written anything and a lot has changed in my life. Job demands have increased and my personal life has been somewhat of a roller coaster so, needless to say, writing has taken a back seat. Sitting down to write an article sometimes seems like a hassle but in reality, it's very therapeutic. I hope you get something out of this article as well and that no matter what's going on in your crazy life you take the time to treat your body right and have some fun in the kitchen.
This particular recipe is definitely a comfort dish gone healthy. This is the first thing I cooked after ending a 5 year relationship with my boyfriend. My ex loves to eat almost as much as I love to cook and much of our relationship revolved around food. Weekends were spent with me in the kitchen and him on the couch, anxiously waiting for the feast that I'd be preparing. A nurturer by nature, this lifestyle made me very happy and I look back on our time together with love and happiness in my heart.
Needless to say, the decision to move on was not an easy one and getting back in the kitchen stirred up heart wrenching nostalgia. Even though it wasn't easy, cooking has helped me rekindle my love for my craft and discover surprising joy in being single. All you single ladies out there, I encourage you to use your free time wisely because it is a gift that won't last long.
Instead of hitting up bars and clubs, looking for a distraction I choose to embrace my new found free time to create and nurture. Being single is a temporary state and it's blessed with extra time that you'll miss once the demands of a husband and a family kick in. Instead of wallowing in self pity or waiting for "Prince Charming" to come along, find things that pump you up and make your life exciting right now.
{spinach & mushroom quiche}
Recipe type: breakfast
Cuisine: French
A delicious make-ahead breakfast completely balanced with protein, veggies, and whole grains.
  • 3 Tbsp olive oil
  • 1 small yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1lb white mushroom (sliced)
  • 1½ bags chopped, frozen spinach
  • 5 eggs
  • 1 C reduced fat milk
  • 8oz crumbled feta cheese
  • ½ cup shredded cheese of your choice (I used a blend of Asiago, Fontina, and Mozzarella)
  • 2 pre-made frozen whole wheat pie crusts (Whole Foods)
  1. Preheat the oven to 375 degrees.
  2. Heat a large pot or dutch oven over medium high heat, add the onions and cook until translucent and golden brown (about 6-8 minutes).
  3. Add the minced garlic and cook until the garlic is fragrant (3-4mins).
  4. Add the mushrooms and cook until they brown..this could take a little while (8-10min)...keep moving the mushrooms around with your wooden spoon so they cook evenly.
  5. Add the Spinach and once the water has evaporated, season with about 1 Tbsp of salt and some pepper.
  6. Turn the heat off and in a separate bowl combine the mild, feta cheese, and eggs. Whisk together as if you're making scrambled eggs.
  7. Add the egg mixture to the mushroom and spinach concoction.
  8. Pour half of the egg and veggie mixture into each pie crust, top with cheese and place in a pre-heated oven.
  9. Cook for 30-40 minutes until the egg has set (it no longer jiggles when you shake the pan) and the cheese is brown.
  10. You can serve the quiche warm or at room temperature.
  11. I love to cut the quiche into slices and store extras in the fridge for a quick yummy breakfast on the go!


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