spinach-brie-tomato-quiche-2Spinach Quiche (makes two quiche…freeze one for an easy lunch or dinner)

1⁄2 cup butter 3 cloves garlic, chopped 1 small onion, chopped 1 10oz package of fresh organic spinach 1 4oz package baby bella mushrooms 1 container herb and garlic feta, crumbled 1 8oz cheddar cheese, shredded Salt and pepper to taste 6 eggs, beaten 1 cup heavy cream, NOT ultra-pasteurized

2 pie crusts (recipe follows)

Preheat oven to 400 degrees. Pre -bake pie shells (with tin foil inserts…gently place tin foil over bottom of pie shell and press against sides of shell to keep the sides of the pie shell from falling while prebaking) for 7 minutes. Remove tin foil. Reduce oven temperature to 375 degrees.

In a medium skillet, melt butter over medium heat. Sauté garlic, onion and mushrooms in butter until lightly brown, about 7 minutes. Stir in spinach, feta and 1⁄2 cup cheddar cheese. Season with salt & pepper. Spoon mixture into prebaked pie crust.

In medium bowl, whisk together eggs and cream. Season with salt & pepper. Pour egg mixture over vegetable/cheese mixture. Bake in preheated oven for 15 minutes. Sprinkle top with remaining cheddar cheese, and bake an additional 30-35 minutes, until lightly browned and set in center. Allow to stand 10 minutes before serving.

Pie Crust (makes 3 crusts)

4 cups flour 2 tsp salt 1 c butter 3/4 cup lard

Cut butter and lard into dry ingredients with pastry blender. Add:

1 egg 1 Tb vinegar

Mix w/fork.

Mix dough using your hands. It will seem too dry at first, but after a short time the butter will begin to melt and the dough will stay together. If it seems too dry add 1 Tb of cold water at a time until it holds together. (I never add the water, though!)

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