COOL AND SPICY BREAKFAST QUICHE
A quick and easy breakfast for those on the run. We love it for lunch as well.
Drs. Richard and Rachael Heller
Drs. Richard and Rachael Heller
INGREDIENTS
2 tablespoon butter2 cups of chopped celery
1/4 cup of cream*
4 ounces American cheese, sliced then broken in quarters **
dried sweet basil, to taste
ground cayenne pepper, to taste
2 eggs, lightly beaten
1/2 package frozen whole-leaf spinach, thawed and blotted dry with paper towel
DIRECTIONS
- Preheat the oven to 325°F.
- Using 1 tablespoon butter, grease the bottom and sides of a 9-inch pie pan (ceramic or glass is best).
- Place a tablespoon of butter into a medium saucepan,
- Add chopped celery and sauté over medium heat for 4-5 minutes.
- Remove celery from pan and set aside.
- Using the heated saucepan, heat the cream until it just starts to bubble up.
- Remove from heat and quickly stir in grated cheese.
- When the cheese and cream are blended, add the sautéed celery, basil, and cayenne pepper.
- Cool the mixture (4-5 minutes), add two eggs and mix.
- Add spinach and chopped celery to cooled mixture and mix well.
- Pour mixture into the pie pan, place pan in the oven, and
- Bake until set (45 - 50 minutes).
- Refrigerate and serve cold the following morning.
Comments
Makes 3 - 4 servings
Credits
Recipe courtesy of:Drs. Richard and Rachael Heller