I used ready-made piecrust which made is super easy. Pie crust isn’t that hard to make, but I wasn’t making a double crusted pie so I made it a bit more simple by using one made for me. It meant making lunch for the week only took about 20 minutes to prep.
2 egg yolks
1 cup whole milk
2 strips of bacon, cooked & crumbled
2 cups spinach, chopped
1 cup mushrooms, sliced
¼ tsp cream of tartar
1 cup shredded cheddar
1/2 cup shredded mozzarella
salt & pepper
Preheat oven to 350 degrees.
Chop spinach, mushrooms, and bacon.
Wisk together eggs, egg yolks, milk, salt, pepper, and cream of tartar.
Layer cheese and fillings into piecrust.
Gently pour egg mixture over filling.
Bake 35-40 minutes until center is set.
Allow to cool slightly before slicing.
It was good but I think I put in too much cream of tartar. It’s supposed to provide acid to help stabilize the eggs.
Quiche was a great lunch option this week. Swiss or sharper cheddar might have given this more bite. This definitely was an easy way to use some mushrooms I had and for another serving of spinach.