Posted by: inyomouth | April 7, 2010

Late Night Quiche for Early Morning Protein!

Because cooking is fun, and we had eggs that were going to expire. I’m not usually a fan of the texture of eggs, but toss them in a quiche and I’m there! Mushrooms, roma tomatoes, and carmelized onions included.

To quiche, or not to quiche– that is the question.


1 Pat-in-Pan Pie Crust, found here by Emeril (just an average crust that’s easy to whip up)

1 small white onion, chopped

2 cloves garlic

1 box mushrooms (you know…those blue boxes they come in), thinly sliced

1 tsp. thyme

1/2 tsp. salt and pepper

2 roma tomatoes, chopped, de-seeded

1 handful of spinach

1 T chopped cilantro (optional)

6 eggs

1/2 cup milk

2 cups Sharp Cheddar (approximately…it’s up to you)


Bake crust according to directions. Ta-da!

Over medium-high heat in a medium pan, carmelize the chopped onion in some oil for about 5-7 minutes, until slightly golden. Add in the garlic and sliced mushrooms, as well as the thyme and salt and pepper, and continue to saute until the mushrooms are cooked (about 5 minutes). Turn off the stove. Toss in the tomatoes, spinach, and cilantro and just toss until spinach is wilted. In separate bowl, combine the 6 eggs with the milk, whisking until frothy. Spoon veggie mixture into pie crust evenly. Pour egg mixture evenly into crust. Grate cheese (you can really use any kind you want) and spread evenly across top of mixture.

Bake for 30-40 minutes, or until golden on top.

(Can you tell where I tried it?)
I thought it was delicious! The thyme/mushroom mix really makes it. Maybe a more flavorful mix of cheese would be better next time.

Good night!



  1. save me a plate? I’m still the green sticker right?

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