My freakin' favourite - Quiche:

 This recipe is incredible if you make it the night before and store in the fridge for a super easy brunch! Just slice the cold pie, and reheat on a parchment paper covered cookie sheet in a 350 oven for 12-15 minutes, depending on how many slices you have. That's just enough time to play bartender to your guests, or yourself! I am guilty of downing two slices of this in no time... so I suggest serving with a light mixed greens salad and fresh fruit!

Some awesome ingredient substitutions:
- 1/2 cup chopped deli ham and 4-5 oz shredded Gruyere cheese! 
- Roasted bell peppers and onion
- Roasted mushrooms and asparagus... maybe some dollops of goat cheese??? ohhh...
- Literally whatever you WANT! Typically less is more for this recipe, try to keep it under three items. Don't skip the flour-tossing step, as it keeps your ingredients from sinking into a soggy bottom.

Super Easy Quiche

1 unbaked frozen pie crust
1 cup half and half
4 eggs
4 oz finely shredded Parmesan cheese
½ cup chopped baby spinach
2 tbs chopped sun dried tomatoes
Pinch nutmeg
½ tsp garlic powder
½  tsp onion powder
¼ tsp salt
4-5 cracks of freshly ground black pepper
1 tbs flour to toss ingredients
​

1. Cover pie shell with foil, bake at 350 degrees for 8 minutes. Remove foil from shell and allow to cool while you prep the filling. Set oven to 350. Crimp foil along the edges of the pie crust before filling it to keep from over-browning.
2. Toss spinach, cheese and sun dried tomatoes with a little flower and spread out evenly within the baked pie shell.
3. Whisk eggs and half and half along with the spices and pour over the filling. You may have to wiggle things around with a fork to create and even layer.
4. Bake quiche at 325 for 40-45 minutes until the center is set: the entire pie will puff up like a soufflé, you can test the center by giving it a little “tap-tap” with your finger, it should seem firm and not runny. Allow to cool for a few minutes before cutting it.  Alternately, store in fridge overnight wrapped in plastic as mentioned above.

If you read this recipe, or better yet TRY it-- please consider leaving a comment to validate my efforts haha :) 

Xoxo,

Rach