I am all for quick easy recipes especially when it comes to breakfast because let's face it mornings can be hectic! I love whipping up different kinds of breakfast foods that will last the week or great recipes like this one for weekends and friendly brunches! Can I tell you a little secret?... if I don't have time to make my own pie crust I just use a store bought version. Keep them stocked in your fridge and freezer and it'll make recipes like this one a breeze!
The flavors of the quiche are unique. If you are not a fan of rosemary you can always skip that part, but I love the hint of it in this dish. Just follow the baking instructions below and get baking, plus it makes your kitchen smell so good!
1 pie crust
8 organic eggs
1 cup portobella mushrooms
1 1/2 cups spinach
1 cup shredded Swiss cheese
1/2 cup mozzarella cheese
1 tsp Goya Adobe seasoning
1/2 tsp Rosemary
Salt + Pepper
1 tbsp Olive Oil
Set your oven to 350*. Lay out your pie crust in your pie dish. While the oven is pre-heating take a skillet and add your olive oil on low heat. Add your mushrooms + spinach; sprinkle it with your adobe seasoning and rosemary. Turn heat up to a medium setting and sauté your mushrooms and spinach until soft and spinach is cooked down. Next take your eggs and whisk them with a little bit of milk or water (fun fact: by adding water or milk it makes your eggs fluffier) Add your mushroom, spinach, Swiss cheese, and mozzarella cheese to your whisked eggs and stir until well blended. Pour egg mixture into your prepared pie dish. Sprinkle with a little salt and pepper. I added a little be more mozzarella to top it off. Place pie dish in your oven and bake for about 40-60 minutes until cooked through. Check on if every so often and you can always add foil over top if it seems like it's taking a little longer to cook through the center. Perfectly paired with some fresh fruit and a cup of coffee :) Happy brunching!
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