Summer, Liz, and Christina surprised the moms in our office with a Mother’s Day brunch! Here’s the recipe fir the quiche they served.
- 6 eggs
- 1 ½ cups heavy cream
- 1 ½ cups fresh spinach
- 1 cup cherry tomatoes halved
- 1 large clove garlic
- 1 ½ cups sliced portabella mushrooms
- ½ tbsp olive oil or butter
- 1 cup grated sharp cheddar cheese
- ¼ smoked gouda
- Refrigerated pie crust, fitted into a 9 inch pie pan
- Salt and Pepper
- Over medium heat, sautee the garlic in olive oil for 2 minutes. Add the mushrooms and tomatoes and let cook with the garlic for about 4 minutes.
- Once the mushrooms have browned a bit, add the spinach and salt and pepper to taste.
- Let everything cook down until the spinach has wilted and most of the liquid has evaporated.
- Allow the spinach mixture to cool down before proceeding.
- Combine the eggs and heavy cream with salt and pepper in a food processor or blender.
- Layer the cheese and spinach on the pie crust and pour the egg and cream mixture over it.
- Bake in the oven at 375 degrees for 45-50 minutes. In the last 5 minutes of baking, sprinkle extra cheese over the quiche.
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