Broccoli Quiche & Spinach Salad

Broccoli Quiche


I love this recipe because of the variety of textures- the fluffiness of the eggs,the crunchiness of the broccoli and the flakiness of the pie crust. Delicious!
What you need:

6 large eggs
1 broccoli
1 frozen pie crust
1 dash of salt
1 dash of pepper
1 cup shredded cheddar cheese

How to make it happen:

Place frozen pie crust in the oven and bake at 375 degrees for 10-15 minutes, or until the crust is golden brown. Once the pie crust is baked, let cool. Lower the oven to 350.
Wash and cut up the broccoli into florets. Steam broccoli for 4-7 minutes.
In a bowl mix 6 eggs. Add salt, paper and cheese into the egg mixture and set aside.
Drain the broccoli and arrange florets into the empty pie crust.
Take the egg mixture and pour into the pie crust. Cover the top of the quiche with the remaining shredded cheese.
Bake the quiche on a cookie sheet at 350 degrees for 40 minutes. Check the quiche once it is cooked. If the inside is still runny, cook the pie at 5 minute intervals until done.

Spinach Salad

What you need:

1 bunch/bag of spinach
½ of a red pepper
1 dash salt
1 dash pepper

How to make it happen:

Drizzle of extra virgin olive oil
Drizzle of balsamic vinegar
Wash and cut the spinach into bite size pieces
Wash the red pepper and slice pieces horizontally. Arrange on top of the spinach
Drizzle spinach salad with olive oil and balsamic vinegar
Add salt and pepper to taste