Tag Archives: vegetarian

Deviled-Egg Spread

Lately, my kids have been asking for hard boiled eggs every morning. . I think because while my mom was here visiting, she preferred to eat eggs this way. . Anyway, I’m loving that they are eating eggs Continue reading

Risotto with Mushrooms, Peas, Parmesan & Mozzarella

My hair dresser and I were chatting one day. . . she’s a foodie and loves to cook. . and she told me she has never attempted to make risotto because she’s heard how hard to was to make. What?! If I Continue reading

Penne Pasta with Olives and Sugar Plum Tomatoes

This meal was 100% inspired by the sampling counter at Trader Joe’s. Thought I would share it since the kids loved it and I had dinner on the table in literally 14 minutes. Can’t get any faster Continue reading

Hummus, Zucchini & Tomato Pizza

Food & Wine is one of my favorite food magazines. In their most recent September issue, they feature their best 3-ingredient recipes. I love that even Food & Wine is trying to simplify. . hey, Continue reading

Oven Roasted Vegetables

So here’s a method that you probably already know about and are doing. . but for those who are not (and might have kiddos who won’t eat or even go near vegetables), give this one a try!

Roasting Continue reading

Stacked Grilled Cheese Sandwich with Guacamole

I think Giada said, “You eat with your eyes first.” Ain’t that the truth! I don’t know about you, but when I look at recipes, a lot of times, the photo is the deciding factor. . whether or not it Continue reading

Grilled Portobello Mushrooms

Continuing yet again with my current portobello mushroom cravings. . I purchased some portobello mushroom caps to grill and eat with our rib-eye steaks. I used this marinade for the steaks. It’s seriously Continue reading

Lemongrass-Barbecued Pork with Brown Rice Vermicelli Noodles

I’m always up for trying different kinds of Asian foods. There’s something about the different flavors and textures and how everything comes together. . . and I wanted to make a dish using lemongrass!


I Continue reading

Korean Food: Mul Naeng Myun (Cold Noodles)

Naeng myun is a Korean cold noodle dish made of thin, slightly chewy buckwheat noodles topped with egg, meat (optional), vegetables, and a savory, vinegary ice-cold broth. Literally with ice cubes in it. Continue reading

Spinach & Mushroom Quiche



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Today was a perfect morning to make some quiche. I think I fell in love with quiche after trying it one day when I was in high school at La Madeleine’s in Dallas, Texas. If you know me, you know that I am addicted to their chicken caesar salad and this is one of the first places I have to go to when I’m in Dallas for a visit. Oh my goodness, all of their food is so good! Anyway, I probably had their Quiche Florentine and it was instant bliss. Love at first bite.


What I love about quiche, besides the eggs, is the fact that you can literally put whatever you want inside (ham, spinach, broccoli etc), pour in the eggs, sprinkle on the cheese, bake it and it’s done. Quiche really takes no time at all, especially if you use a ready made pie crust. Could it get any easier? And if you want quiche for breakfast on a weekday, make it the night before and it re-heats beautifully.


I hope you enjoy!

Spinach & Mushroom Quiche
Prep time

Cook time

Total time


Recipe type: Breakfast
Serves: 6

  • 9″ pie shell, partially baked
  • olive oil
  • ½ onion, diced
  • 1 package frozen chopped spinach
  • about 2 cups mushrooms, sliced
  • salt
  • pepper
  • Pinch of nutmeg (nutmeg enhances spinach very nicely)
  • 4 eggs
  • ⅓ cup milk or heavy whipping cream
  • shredded cheese (any kind you want)

  1. Start thawing your spinach in a bowl. Set aside.
  2. Preheat your oven to 375 degrees. Follow the directions on the ready made pie crust package to partially bake the crust. You basically want to bake the crust for about 7-8 minutes and then remove from the oven so you can fill it.
  3. Over medium-high heat, add the olive oil and saute the onions and mushrooms for about 2-3 minutes. Add the spinach and stir. Cook for about 2-3 minutes more. Season with salt, pepper and nutmeg; taste carefully for seasoning.
  4. In a mixing bowl, beat the eggs and add the milk or heavy whipping cream. Then add the spinach and mushrooms mixture; stir well. Have this ready when the partially baked pastry shell is coming out of the oven. Pour the mixture into the hot shell. Sprinkle the cheese over the top. Bake at 375 degrees for about 25-30 minutes. The quiche is done when the cheese has been browned a little and an inserted knife comes out clean. Sprinkle with a little more salt on top if desired.

Adapted from the Cooks.com recipe here.