Seven-egg Quiche

Seven-egg quiche

8 spears asparagus
3/4 C spinach
1 bell pepper
1/4 tsp salt
1 tsp thyme
1 tsp coarse ground pepper
1/2 tsp red pepper flakes

3 oz fresh mozzarella
1 single-serving Greek yoghurt

7 eggs

Pie crust**

Step 1: WASH YOUR VEGGIES! Then chop the bell pepper, asparagus, and spinach into small pieces. Toss into a medium mixing bowl. Sprinkle spices over your veggies. Preheat your oven to 350F.

Step 2: I hope you bought a ball of fresh mozz. It’s just SO much better than the shredded low-moisture crap. Anyway, if you did, pull it into as small of pieces as you can manage with your fingers, and toss them in the bowl. Add the yoghurt and mix it all up.***

Step 3: Crack all the eggs into the bowl and mix them in. Now I made my quiche in a 9-inch cake pan because that’s what I had. If you have a 9×9 glass pan, that might be better. If the crust doesn’t reach all the way to the top, you’ll live. If your quiche boils over and you get burned egg all over the bottom of your oven, it smells yucky. NOT that I would know. In any event, spread the crust evenly over the cooking container of your choice, then pour in your mixture evenly.

Step 4: bake for 50 to 65 minutes, depending on your oven. I would bake it on a cookie sheet in case of escaping eggs. Quiche is done when you stick with a knife and it stays springy and your blade isn’t covered with gooey eggy stuff. (Note: since there’s cheese in here it will be a tad gooey when your eggs are cooked all the way. However, runny eggs are yellow and you’re using white cheese, so you shouldn’t have any trouble distinguishing.)

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