Welcome back to Southern Comfort Food!

Sorry I’ve been absent the past couple of weeks but with the beginning of a new semester and seeing both my daughters either off to a new job or back to college (both are now about 1,000 miles away from home–in opposite directions), plus writing deadlines, I’ve not been cooking much at all. Eating out or eating quick meals will only get you so far, so this morning I decided to return to one of my go-to comfort foods: quiche.

I learned to make quiche while I was in grad school, at a friend’s house because I was renting a room elsewhere and had no kitchen.

I’ve found quiche to be a great, nourishing meal for any time of the day. Now I usually eat it for breakfast. Because of my gluten sensitivity, I usually make mine crustless, so it comes out almost as a frittata. That way it’s also almost pure protein.

Spinach and Mushroom Quiche

Ingredients:

4 large or 5 small eggs, beaten

3/4 cups half & half or cream

1 1/2 cups shredded cheese (you can use whatever cheese you like–I usually use a Mexican blend because I find it more flavorful. Today’s quiche is a blend of Mexican and Italian)

1/2 package frozen spinach, thawed and drained well. (You want to squeeze all the water out of it or your quiche will be watery)

1 can mushrooms, drained

1 prepared 8″ pie crust (if desired)

Salt and pepper to taste

Instructions:

Pre-heat oven to 400 degrees.

In a large bowl mix eggs and half and half (when I was a poor college student I would substitute milk when I couldn’t afford the half and half) and beat well.

Add cheese and mix well.

Add spinach and mix.

Add mushrooms, salt and pepper, and mix.

Spray cooking spray on bottom and sides of an 8″ pie pan (or use prepared pie crust). Pour filling into pan.

Bake for 35-40 minutes.

Enjoy!

Come back next week for another recipe full of down-home southern comfort. 🙂