A nice quiche sounds good for breakfast this morning.
Épinards Quiche aux Champignons (French)
Serves 6
Preheat the oven to 400F (205C)
Serves 6
Preheat the oven to 400F (205C)
1 (gluten-free) pie shell
1/2 tsp. (2,5 ml) mustard
2 tsp. (10 ml) (dairy-free) butter
1/2 cup (120 ml) each: chopped onions and organic sliced mushrooms
1 package of frozen, organic spinach, thawed, drained and chopped
1 cup (240 ml) Swiss cheese or dairy-free cheese
3 organic eggs
1 cup (240 ml) organic milk or dairy-free almond milk
pinch or two paprika and chopped garlic to taste
un 1. Bake the pie shell according to directions.
deux 2. Reduce the oven to 350F (175C).
trois 3. Spread mustard in the bottom of the baked pie shell.
quater 4. Melt butter over medium heat.
cinq 5. Sauté the onions, mushrooms, and spinach.
six 6. Spoon into the pie shell.
sept 7. Sprinkle with cheese.
huit 8 In a bowl, beat eggs, milk, and garlic.
neuf 9. Pour over the vegetables and cheese.
dix 10. Sprinkle with paprika.
onze 11. Bake for 40-45 minutes until the center is set.
