Breakfast Quiche

Prep Time:

2 hours 40 minutes

Cook Time:

1 hour 20 minutes

Serves:

You can easily swap out ingredients to your liking in this recipe - the goal is 2 C of ingredients (excluding the cheese). Also, check out my homemade pie crust contained within the Breads section.

Ingredients

1 unbaked pie crust (homemade or store-bought)
6 eggs
¾ C milk or heavy cream
1 t garlic salt
½ t freshly cracked black pepper

1 C cooked chopped ham
¼ C green onions, sliced
5 - 6 mushrooms, thinly sliced
1 C fresh spinach, chopped
1 ½ C cheddar cheese, shredded

Preparation

Preheat oven to 375°F and place pie crust in lightly buttered 9" round glass pie plate. Crimp edges of pie crust if desired. Cut a piece of parchment paper to to fit bottom of pie crust, and weight down using either beans or pie weights.
Bake for 15 - 16 minutes or until the edges of pie crust are starting to brown. Remove from oven, lift off parchment paper with weights, and prick holes all around the bottom of pie crust with a fork. Return pie crust to oven and bake for an additional 7 - 8 minutes or until bottom crust is starting to brown. Remove from oven and set aside. (NOTE: Filling can be poured into pie crust if either warm or cold).
In a medium-sized bowl, whisk together eggs, milk or cream, garlic salt & pepper until well combined. Sprinkle ham, spinach, green onions, mushrooms, and 1 C of the cheddar cheese into the pie crust. Pour egg mixture evenly over all ingredients and sprinkle remaining 1/2 C cheese on top.
Bake uncovered for 40 - 45 minutes and let cool at least 10 minutes before serving.