Photo via Real Simple
Here’s a recipe for a quiche that’s super-easy. You can even mix it up the night before and pour it in the crust in the morning to bake. It’s not just for breakfast, though. It’s great any time. Mmmm….good.
- 1 tbsp. olive oil
- 2 medium onions, diced
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 c. frozen, chopped spinach – squeezed dry
- 4 eggs
- 3/4 c. half-and-half
- 8 oz. Gruyere cheese – grated (I use food processor)
- 1/8 tsp ground nutmeg
- 1 frozen pie crust in tin
- 2 oz. crushed bacon (optional)
Heat oven to 375° F. Sauté the onions in the olive oil, salt and pepper. Mix together eggs, half-and-half, nutmeg, and Gruyere and then add the onions. Place the piecrust on a cookie sheet lined with foil and fill the crust with the mixture. Bake until the filling is set and a knife inserted in the middle comes out clean – about 40 min. Let rest for 5 minutes and serve.
Recipe modified from Basic Quiche in Real Simple magazine.