It’s almost Easter and one of my favorite things is getting together as a family for a big, Easter breakfast. We love to put together an Easter egg hunts for the cousins and start the weekend with a large breakfast. We usually have Stuffed French Toast, Zucchini & Eggs, Bran Muffins, Fruit, Orange Juice, etc. This year we are going to have a bunch of different quiche recipes. They are super easy to throw together and are heavenly filled with meat, cheese, egg, etc. I am going to share one of my favorite quiche recipes with you that screams spring time. I love the fresh herbs in this recipe that send a beautiful aroma throughout the house Saturday morning as it’s cooking.
- 2 Tbs. olive oil
- 1 onion diced
- 1 cup baby spinach
- 3 eggs
- 2 egg whites
- 1/2 cup milk
- 1 cup cottage cheese
- 1/2 tsp. salt
- Dash nutmeg
- 1 tsp. fresh dill weed or dried is fine
- Dash cayenne pepper
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled (about 3 T.)
- 1 recipe pie crust homemade or store bought
- Preheat the oven to 375 F. Spray a 9 inch glass pie plate with nonstick spray. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and cook, stirring, until the spinach is wilted and any liquid is evaporated, 2-3 minutes. Whisk the eggs and egg whites in a large bowl until lightly beaten. Whisk in the milk, ricotta, salt, cayenne, dill, and nutmeg until blended. Stir in the spinach mixture, cheese, and bacon until well combined. Pour into the prepared pie plate. Bake until the top is golden and a knife inserted into the center comes out clean, 35-40 minutes. Let stand 10 minutes before slicing.
- *Recipe adapted from Paula Deen.