i made quiche (one with asparagus and cheddar, and one with spinach, mushroom and feta) along with my favourite potato casserole. We also had strawberry lemonade, watermelon, some delicious cinnamon buns brought over by my sweet friend holly, and of course, an amazing chocolate banana birthday cake made by my other sweet friend, stephanie! It was the perfect morning (besides finn dripping strawberries ALL down the front of his new sweater- obviously only a mama worry) and was so great to enjoy time with our dearest friends. thanks to all of you- we love each of you so much! xoxo
Quiche
ingredients:
- 1 frozen pie shell (I use vegetarian wholewheat shells found at Planet Organic)
- 3 eggs
- 1 cup of milk
- 1/2 an onion, chopped
- 12 mushrooms, thinly sliced
- 6 big handfuls of spinach
- 1 cup goat feta, crumbled (more or less to taste- you can use cow or sheep feta, but my fav is goat)
- salt and pepper to taste
* to make the asparagus and cheddar quiche, simply substitute 1 bunch of asparagus for the mushrooms and spinach, and a generous grating of your favourite sharp cheddar for the goat feta.
directions:
move oven rack to the lower third of your over and preheat to 375 degrees
in a large fry pan, heat a small amount of olive oil over medium-high heat. once hot, add onion and cook until slightly translucent.
add mushrooms and continue to fry until almost fully cooked.
add spinach and cook until spinach is good and wilted (about 3-4 minutes), remove from heat.
whisk together three eggs, 1 cup of milk, and generous pinch of salt and pepper
sprinkle a bit of cheese in the bottom of the pie shell then dump the contents of the fry pan into the pie shell and spread evenly
cover with remaining cheese then add egg/ milk mixture
add a bit more salt and pepper if you would like (go easy on the salt if using feta as its pretty salty as is)
carefully put quiche into the oven (its not a bad idea to place a baking sheet underneath incase of any overflow)
bake for 45-55 minutes or until centre is cooked thoroughly.
enjoy! xo
i stole this recipe from my friend stacey and have made it so many times that i now claim its my own. :) it goes really well with cooked kale, roasted potatoes, or fresh bread. like i said, i make this quiche A LOT so we eat it any time of the day - it freezes well and keeps well in the fridge for several days - it also works really good as a meal to take to friends (which i have done many many time! my secret is up!)
and here are some pictures from today!
