portobello mushroom & spinach quiche.

This is a dead simple breakfast option that feeds a crowd. I made this at camp for the gang with a side of baked beans (a camp tradition) & some strong coffee. It would even be a lovely lunch or dinner option with a simple salad & a glass of white wine...maybe something French. 

portobello mushroom & spinach quiche. 

This crust is pre-made/frozen because the weather was way too hot, but here is the crust that I usually make. 

1 9" pie crust

2 cups portobello mushrooms, sliced

1 clove garlic, grated

a sprig or two of thyme

a glug of olive oil

a knob of butter

sea salt & cracked pepper to taste

2 handfuls of fresh spinach, thinly sliced

1/2 cup sharp cheddar cheese, diced

1. In a small pan melt the butter and oil, add the mushrooms, garlic, thyme, and seasoning and cook over medium heat. Cook for about 7-8 until the mushrooms are tender. Evenly place at the bottom of the pie crust.
2. Scatter spinach and cheddar cheese over the mushrooms. 

6 free-range eggs

1/4 cup half-&-half

2 TBL sour cream or plain greek yogurt 

sea salt & cracked pepper to taste

1. Whisk together in a bowl. Pour over the filling.
2. Bake in a preheated oven (350 degrees), for 45 minutes, or until the center is set.
3. Let cool for 15 minutes before slicing.

happy eatings & cheers.