This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.
I can probably count on one hand the number of recipes that I find myself making over and over again in our house. Don’t get me wrong, I have a few classic staples, but I thrive on change and love putting new twists on things.
Quiche is certainly one of those staples. With backyard chickens we have more fresh eggs than I know what to do with and quiche is a great way to use those up. By adding a handful of this, a handful of that, we great a nutritious meal that’s great for breakfast, lunch or dinner.
One of my current favorite ways to make this simple egg dish is by sautéing up some fresh greens with lots of garlic, then topping it off with feta cheese.
Then, I discovered a way to kick it up even more:
So long simple spinach, welcome Italia mix, a zesty blend of baby kale, tangy mizuna, arugula and radicchio. I love that it uses baby kale because you don’t have any bitter or tough greens. The mix of greens means that it’s naturally packed full of flavor.
So, I feel healthier just looking at it!
You could make your own crust, but I always keep a freezer full of my favorite pie crusts so that I can make this meal quickly and easily. If you haven’t tried it before, I love a crust with a little bit of sweetness to it! It really pulls everything together.
Layer with mozzarella and sprinkle on the feta. Bake until brown.
Ta-daaaa! Now let it cool and serve. Or make this the night before and warm it for breakfast in the morning. Or wrap it and freeze it. This also makes a great gift for a neighbor.
I hope you get this picture– this is one versatile meal!