Good morning! This morning has been slow, but packed with goodies! I am so thankful for mornings like these! I woke up and read some Romans, ate some waffles with Mighty Maple peanut butter and blueberries, drank my coffee, checked blogs, and watched Regis & Kelly. And, now I am here 🙂 Yoga is next.
Last night for dinner I made a Mushroom and Grueyre Quiche. It was a Whole Foods recipe I got from the Whole Foods Recipe app on my iTouch. Love that app, by the way! I’ve got another recipe from the app planned for Sunday, too!
So I started by roasting button mushrooms, portobello caps (that I diced), and half of a yellow onion seasoned with salt, pepper, and extra virgin olive oil. 15 minutes at 400 degrees F.
These smelled so good while roasting, by the way!
When these were done roasting I mixed them with 4 oz. of Gruyere that I grated before hand. I love Gruyere! I love all cheese, actually.
I also whisked together 2 eggs, 1/2 cup of 2% milk (opted against using heavy cream like the recipe called for), and some thyme.
And then I layered the mushroom, onion, & cheese mixture on the bottom of a pre-baked pie shell and poured the cream mixture on top.
Popped it in the oven for around 45 to 50 minutes at 350 degrees F and voila!
Quite pretty, eh?
Look at those mushrooms! This quiche was very delicious and was a huge hit with my family too. I love mushrooms and this quiche was full of them. And it was so easy to make, but it was time consuming. I started prepping at 5:00 and it was not ready until about 7:00. It was worth the wait though!
Okay, so I am off to my mat…thankfully. I have a Physique 57 DVD appointment with Lizzy at 4:30 and then possibly going to help a friend babysit later tonight…depending on my energy level!