Since I’m now working 6 days a week, I made it my goal for today to prepare a bunch of meals for the week. I started with chile (not my best batch), followed by baked shells with ricotta and mozzarella (yum!), and finally, my first quiche. I have to say that I was a little nervous about how it might turn out, but I was fairly impressed by my skills. After looking up a few recipes to kind of get an idea of what I wanted to do, this is what I came up with:
*I apologize for my lack of specific measurements. I’m not a fan of measuring things out unless I’m baking
4 or 5 red potatoes, peeled and shredded
1 tsp(ish) of flour
dash of milk
1/2 a red bell pepper, diced
4ish roman tomatos, diced
3 white mushrooms, diced
1/2 sweet onion, diced
1 c.(ish) fresh spinach, shredded
1/4 block cheddar cheese, shredded
handful of feta cheese
1. Mix ingredients for crust and line pan with mixture. Bake in oven 5-7 minutes at 450. Take out and set aside.
2. Whisk eggs and milk in a large bowl. Set aside.
3. Saute pepper, tomato, onion, mushroom, and spinach in olive oil and spices of your choice (I added a little basil, oregeno, and pepper)
4. Add veggie mixture and cheese to eggs. Mix, then pour egg mixture into crust. Bake 40-45 minutes at 350.
Now on to dessert! 🙂