This recipe for Spinach and Shallot Quiche is fun to make for a weekend brunch. You can use any vegetables that you like. My family loves spinach and I add in some extra sharp cheddar to make it that much more delicious. This would be perfect with some fresh-squeezed orange juice and berries! You can find more brunch recipes here and here!
Serving Size: 6
2 small pie crusts
1 pound of spinach, washed and trimmed
4 large shallots, trimmed and minced
5 large brown eggs
¼ cup of whole milk
1 tablespoon of butter
1 cup of sharp cheddar, grated
In a large pot, boil the spinach until it is tender.
Drain and remove all water from spinach, using the back of a spoon to press the water out through a metal strainer.
In a small pan, saute the shallots in butter, then add in the spinach and combine them.
In a bowl, whisk together the eggs and milk, and then add in the cheese and vegetables and mix until combined.
Place all ingredients in the pie shells.
Bake the quiches in a 350-degree oven for 20 minutes, or until golden brown.