Here’s a recipe for your Saturday morning. (I made it two weeks ago when Chris’s mom was here to visit, and it worked really well. it didn’t take much prep work–but it does take almost an hour to cook, so you’ve got to be willing to be cooking first thing in the morning. But then again, we were cooking first thing in the morning so that we’d be able to make a 12:30 showing of Harry Potter–so it was totally worth it!)
Here it is! I found a couple of similar recipes online, and I took some liberties with the ingredients and fillings, and took some suggestions from the comment section. This is my modified version:
Spinach and Mushroom Quiche
1/3 cup light mayonnaise
1/2 cup milk
5 eggs, lightly beaten
8 oz shredded cheddar cheese
Butter or olive oil
6 oz crimini mushrooms
6 oz fresh spinach (torn up or baby leaf)
1/4 cup chopped onion (or a few shakes of minced onion)
1 unbaked deep dish pie shell
Salt and pepper to taste
Preheat oven to 400 degrees. Line a lipped baking sheet with foil.
Sautee the mushrooms and onion in a bit of butter or olive oil until soft. Remove from pan. Gently toss spinach in hot pan until slightly wilted–the leaves should be about half their original size. Remove spinach from heat.
In large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. In pie shell, layer half of the spinach, half of the mushrooms, and half of the cheese; then add a second layer of each. Pour the egg mixture over the top. Place quiche on lined baking sheet and cover with foil.
Bake for 45 minutes, or until middle is no longer liquid. Remove cover, and bake for 10 to 15 minutes, or until top is golden brown. Let cool for a few minutes, then cut and enjoy!