My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Monday, May 23, 2011

Spinach Quiche


{ Prep Time: 20 mins / Cook Time: 40-45 mins / Difficulty: Easy / Yields: 2 quiches }

Ingredients:
1-2 Tbsp butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10-oz) package frozen chopped spinach, thawed and drained
1/2 cup fresh mushrooms
1 (6-oz) package herb and garlic feta, crumbled
1 (8-oz) package shredded swiss cheese
salt & pepper, to taste
2 (9-inch) refrigerated pie crusts
3/4 cup milk
5 large eggs, beaten
dash of oregano, basil and rosemary
4 slices bacon, **cooked and crumbled
** the easiest and cleanest way to cook bacon is to bake it. check the label for cooking directions! **

Directions:
1. Preheat oven to 375 degrees. Arrange pie crusts in pie pans, and bake for 5-7 mins. (Use pie weights, or poke holes in crusts with a fork to keep crusts from bubbling up in oven.)
2. Meanwhile, place large skillet over medium heat. Melt butter, then saute onions, garlic and mushrooms until lightly browned, about 7 minutes. Stir in spinach and feta and 1/2 cup swiss cheese. Season with salt and pepper. Spoon mixture into pie crusts.
3. In a medium bowl, whisk together eggs and milk. Season with salt & pepper. Pour over the sauteed vegetables in pie crusts, allowing the egg mixture to thoroughly combine with the spinach mixture.
4. Bake for 15 mins. Sprinkle tops of quiches with remaining cheese, and bake an additional 35-40 mins, until middle of quiches are set. Allow to stand 10 mins before serving.

Recipe author unknown

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