Ingredients Jump to Instructions ↓

  1. 5 large eggs

  2. 6 small stalks of asparagus

  3. 1/2 Cup frozen spinach (thawed and drained)

  4. 3 medium mushroom caps, sliced

  5. 1 Cup raw scallops (or use cooked sausage for a more breakfast flavor)

  6. 1/2 Cup grated cheese (use one kind or a blend of several)

  7. 1/2 teaspoon garlic powder

  8. 1/2 teaspoon paprika

  9. 1/4 teaspoon red pepper flakes

  10. 1/3 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 350 degrees. Spray a glass deep dish pie pan with non-stick spray and set aside. In a bowl whisk together the eggs until beaten well. Add the heavy cream and whisk again until blended. Pour mixture into pie pan. Arrange mushroom slices to cover eggs, dot evenly with clumps of spinach. Chop asparagus into 1/2" pieces and arrange evenly throughout. Add scallops. Press mixture down so that scallops are mostly immersed in egg. Add any spices. Top with cheese. A good blend of cheese are 1/2 cheddar, 1/2 swiss. You can use one kind (smoked gouda is wonderful) or use a blend of several for a savory flavor. Experiment with different veggies and meats for different quiches. Bake for 1/2 hour until cheese is starting to brown around edges of pan. Quiche is a nice light dinner and you can use scallops, shrimp, cooked sausage, diced ham, etc. I never make the same quiche twice and like to use leftover veggies to clean out the fridge. It's very easy.


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