I want to share one of my favorite recipes right now. This was taught to me in my kitchen by my friend Jules Blaine Davis, of Renaissance Mamas.
I make this quiche at least once a week. T loves it. He calls it cheese pie. And because I work in the mornings, it makes me feel good that there’s something vaguely healthy (or at least vegetable-y) in the fridge that his Auntie Jo can just throw on a plate for him.
I think the secret to kids loving this quiche is that the whole thing goes in the food processor, so there’s very little texture to it. The measurements are kind of imprecise, but it doesn’t matter. Play around with it. You can substitute any vegetable for the spinach and mushrooms. You can throw in some goat cheese. It’s such a versatile recipe. I made it with roasted butternut squash this week.
2 whole wheat pie shells
1 medium onion
1 giant bunch of spinach
1 bag of mushrooms
2 egg yolks
16 oz mixture of shredded mozzarella and parmesan
1 cup half and half
optional thyme or chives
Pre-heat the oven to 375. Sautee one medium onion until translucent and then add the mushrooms. For the last few minutes, add the spinach and cook until bright green. Drain the mixture in a colander (very important). In a big mixing bowl combine the eggs, cheese and cream, leaving a little parmesan on the side. Throw the spinach mix in with the eggs, stir it up and then put the whole thing in the food processor. Pour half the mixture into each pie shell and top with the parmesan. Cook for 40-50 minutes, until the top is golden.
It isn’t the fanciest, fluffiest, French-est quiche you’ll ever eat, but it’s yummy and easy and it’s a lifesaver around here. Check out Jules’ website for other similar recipes. She’s such an inspiration.