Hump Day!! And boy am I feeling it. Yes, it's just been one of those weeks for me. By Tuesday I was ready to curl up into a ball and hide from the onslaught of excess responsibility that seems to be knocking at my door. But I know better than to expect that would help, so instead, I marched myself to the kitchen.
As a kid I was never big on breakfast. Give me a banana or an apple as I dashed out the door to school and I was set. As I've gotten older, preparing breakfast has become an important part of my routine. I've fallen in love with the luxury of a slow morning and it's something I am willing to get up early for. That being said, in particularly busy times, it's the first thing to go.
So last night I decided I'd bake myself a quiche for the week. This way I can still have the luxury of morning eggs without spending a second more time than it takes to lop off a slice. (This particular quiche is my boss's most frequently requested snack. I make one for her almost every week to get her through her busy schedule).
- pie crust
- 1/4 cup cream cheese
- 4 tablespoon milk
- 6 eggs
- 2 cups grated cheese (I use whatever is in the fridge)
- 1 lb frozen spinach
- dab of hot sauce
- lots of salt and pepper
Roll out pie dough and mold to pie pan.
In a large bowl mash cream cheese and add milk, mixing it thoroughly. Crack eggs into the mixture and beat until fulling incorporated. Add hot sauce, salt and pepper. Then add cheese. Fold in the spinach, making sure to break it up before adding.
Place in the oven at 375F for about an hour or until firm. Cool and then eat. This dish also keeps well in the fridge and can be eaten cold.