Tuesday, October 16, 2012

Organic Vegetable Cheddar Quiche
Preheat oven to 350°F. Grease an 8” x 8” glass casserole dish.

5 oz. Organic Fresh Spinach, Chopped
4 T. Organic Butter
2 Small Organic Potatoes, Diced
4-5 Mushrooms Cut up
1-1/2 C. Raw Cheddar Cheese
1 Large Organic Green Onion, Chopped
8 Range Free Eggs, Beaten

Heat 3 T. butter in a large frying pan. Add the potatoes first and let cook on medium high heat approx. five minutes. Add the mushrooms and onions and cook a few more minutes until mushrooms reduce. Remove to a small dish.

Add the last T. butter and spinach all at once and stir just until the spinach is wilted. Transfer spinach to the glass dish, spreading it around so the entire bottom of the dish is covered. Layer the grated cheese (I like Sonnet Farms brand) and potato mixture on top of the spinach.

Beat the eggs and pour in the glass dish. Use a fork to gently stir so everything is just combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool a few minutes before cutting. The quiche will settle down some as it cools. Serve hot.
This is good with plain greek yogurt and fresh salsa! (I suggest Fage Total yogurt.)

Makes 6 servings

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