I now understand why people get antsy after long vacations. Especially if they are usually quite busy. For the past few weeks I haven't really gotten a break. This semester has really been killer. With papers and exams all springing up on the same day or week, and just a few days leading up to the big fashion show, I've been either sitting in a library or taking care of sponsorship responsibilities for Fashion for Philanthropy! I've gotten used to running around without a spare moment.
However, now I'm on Easter Break. It's been one day and I've already gone crazy from boredom. At 8:45 PM, I got extremely restless and so I decided to bake a spinach & goat cheese quiche!
Here is the recipe as follows:
10 oz. (1 bag) of fresh spinach
2 oz. of crumbled goat cheese
Shredded mozzarella cheese
Shredded cheddar cheese
1/2 cup of heavy cream
1/2 cup of milk
3 large eggs
Salt
Pepper
1 tsp. of nutmeg
3 gloves of garlic
1 pie crust (found at frozen section of the supermarket)
1. Preheat your oven to 345°F. In a large sauce pan, cook your fresh spinach with 2 tablespoons of water for about 5 minutes or until they are completely wilted. Drain.
2. Beat 3 eggs in a large bowl with salt, pepper, and nutmeg. Then add milk and cream. Mix thoroughly.
3. Chop the garlic into fine pieces and add to the egg mixture. Once your spinach has completely drained, add spinach to the egg mixture.
4. Pour the egg and spinach mix into the pie crust.
5. Sprinkle mozzarella and cheddar cheese lightly on top of the pie. Add just enough to create thin layer of cheese.
6. Sprinkle goat cheese crumbs all over the pie, creating another even layer of cheese on top.
7. Bake for about 35 minutes. Enjoy!