Spinach Quiche

Quiche is one of the things I have always loved but left for other people to make. My favorite version is mini quiches - like the adorable ones that are always served at fabulous parties. There's something crazy good about a flaky crust filled with an almost creamy, fluffy, center. Not to mention I love any dish that can be made with pretty much anything I have. As a working college student I love me a no-fuss recipe. I adapted my recipe from Just Eat, it's such a great blog, check it out. This is super easy to make and really really delicious.

What You'll Need:

4 eggs

1/3 C milk

1 1/4 C cheese

2 tsp salt

1 1/2 tsp pepper

1/2 chopped onion
1 tomato

6 sliced mushrooms

1 1/2 packages of frozen spinach

1 cold pie crust (below)

Pie Crust

I started by making my own pie crust for this. If you usually rock a pre-made pie crust those work just as well but pie crusts are soo easy and they get really flaky. Here's how I made mine:

What You'll Need:

1 1/4 C all purpose flour

1/2 C cold butter (cubed)

1 tsp salt

1 tsp sugar

3-5 tblsp of water

Mix your flour, salt, and sugar in a mixing bowl. I still don't have a standing mixer but my grandma doesn't need one for her pie crusts so I'm going to say I don't either, I just use my hand-held dough cutter to, well I'm assuming, "cut" in the butter. Once it looks like course sand, add your water one tablespoon at a time. This time I ended up needing four tablespoons to get the consistency I wanted, kneading it continuously. Knead it into a ball and keep in the refrigerator until your quiche (or any other type) of filling is ready. 

First, preheat the oven to 350 so you don't have to wait later on, it's lame.

My quiche was filled with two kinds of cheeses, 1 cup of mozzarella and 1/4 cup of a Mexican blend (which included pepper jack and cheddar cheese). The pepper jack ended up adding a really nice, deep flavor to the quiche.

In a bowl I mixed the eggs, milk, and cheeses. Then I added the salt and pepper and set it aside.

In a large pan, saute the onion until they're translucent then add the mushrooms. I decided to add a little chopped garlic because I'd pretty much eat garlic on anything and this was no exception.

I wanted to add some tomato because I was sure they would add some awesome color to my quiche. Red pepper would have worked too but I always have tomatoes on hand and they seem to always add a great color, texture, and taste to my meals. I love the little things.

The last thing you want to add is your defrosted, drained spinach. The colors are about to get insane right now! Make sure everything is mixed and fully incorporated.

Add your spinach mixture to your egg mixture and fold in. 

Take out your crust roll it out on a clean, well-floured, surface. It's good to have the chunks of butter in the dough because that's what makes it flaky. Pour the spinach mix over the pie crust.

Place this in the oven for 25 - 30 minutes, until the top is a light golden brown.

When the quiche comes out you're going to see that this recipe is a keeper. Now, I'm a "sides" kind of girl, I love serving main dishes with some sort of side. I guess I feel that a meal isn't complete without them. This was an exception. This was the only thing on our plates and it's all we needed. The spinach was crazy, crazy, crazy it was so good and everything else was fluffy. You can taste every single thing that goes into this. And the perfect thing about this is, if you're like me and you get home late most nights, you can eat this and you don't feel like you over-ate even though you're full. I now have a great recipe that I can make into fabulous mini quiches or smaller personal sized portions.

A Cookie Cake Pie

We must be crazy or in dire need of cavities. This recipe is so simple but be warned- it's incredibly sweet. All we used were ready-to-make desserts so we could throw them together, bake, and eat. This isn't really a recipe, just the play-by-play of our little adventure. The ingredients here are enough to make two Cookie Cake Pies but even we didn't need that much!

Obviously it was a Pillsbury night... no idea how Betty got in there

So we started by laying the (already made) pie crust in the pan, layering the (already made) cookie dough on the bottom to make a layer about 1 inch thick. Then we put that in the oven at 350 for around 7 minutes.

While the crust and cookie were in the oven we started getting everything for the (easy to mix) cake mix. Eggs, oil, and water. It was a piece of cake... (hehehe) Anyway, once it's mixed and the cookie is out just pour enough of the cake mix to fill the rest of the pie tin up.

We put the whole thing in the oven for about 40 minutes. We got worried because it got pretty brown on top pretty quickly and looked wiggly, but it never got much darker and the wiggle went away. While this was cooking we ate the cookie dough. 40 minutes is a long time and we didn't want it to go to waste. What were we suppose to do.

We really had no choice..

 So when the whole thing came out we let it cool for a bit. Mo couldn't wait to put the frosting on so she didn't. We used white vanilla frosting with the sprinkles in them because that was used the confetti cake mix too. When we cut it we found that everything was cooked well. We both make homemade pie crust that is sweeter than what we bought but the less sweet Pillsbury brand worked well with everything else that was so sweet.

Voila!