A Cheesy Quiche

Sometimes a quiche is what you crave. Sometimes you look in the fridge and see a bunch of leftover cheese that needs to be used up. Sometimes you just throw all those pieces into the quiche you are craving, and boom, breakfast, lunch, and/or dinner.

Really, any cheese will do. For this one, we used a stinky washed rind along with some good grating cheeses. Don’t be afraid to go heavy on the cheese. You’re worth it!

Put it in a Quiche

1 deep-dish pie crust
3 slices diced bacon
2 tbsp minced onion
4-5 mushrooms chopped
6 oz fresh spinach, blanched, and water squeezed out
1 cup grated zucchini 
6 eggs
1 cup heavy cream
1 cup assorted cheese, chopped or grated
1/2 tsp dried dill
1/2 tsp oregano
1/2 tsp pepper
1 tsp salt

Cook bacon until crisp, add onion and mushroom and saute 2-3 addition minute. Stir in spinach and zucchini, and add to the pie crust

Beat eggs with cream, herbs, salt, pepper, and 1/2 the cheese. Pour over veg in the pie crust.  Stir gently to distribute

Top with remaining cheese and bake at 350 for approximately 40 minutes until set in the center.