I apologize for dropping the ball last week’s blog post! We were traveling for Mother’s Day, and I didn’t do a good job of planning ahead. *face palm* In this week’s post, I will share the recipe I used to make spinach, mushroom, and cheese quiche for Mother’s Day brunch. We paired the quiche with fresh fruit and huckleberry scones. I have to credit my interest in eating well and exercising regularly to my mom – she always fixed healthy meals and snacks when I was growing up, and every evening that the weather permitted it, we would go for a walk before or after dinner. We always ate as a family, and my mom is the one who taught me how to cook. She’s seen her parents and siblings suffer from illness and ailments due to poor eating habits, and as mentioned in a previous blog post, high cholesterol runs in my family. My mom is determined to manage her cholesterol through diet and exercise, as she refuses to take medicine. I agree with her opinion on the matter and am determined to do the same! For Mother’s Day brunch, I fixed my mom a spinach, mushroom, and cheese quiche. I pulled ingredients and baking instructions from a few different recipes, as it is easy to add or leave out ingredients as you prefer. For example if you don’t like mushrooms, it wouldn’t affect this recipe if you left them out, and it would also be easy to add cherry tomatoes or green peppers if you prefer. The possibilities are endless! Here is the recipe I used: 1 prepared, refrigerated pie crust 6 eggs, beaten 1 cup sliced baby portabella ("baby bellas") mushrooms 10 oz bag fresh spinach ½ cup frozen chopped onions 8 oz cream cheese 4 oz goat cheese 4 oz feta cheese Salt and pepper to taste
Serving suggestion: pair with fresh fruit or a tossed salad Next week I will be back with a traditional blog post. In the meantime, I hope you enjoy the quiche! Think positive, stay active, and smile. -A
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Allison WerresWife, nutrition coach, dog mom Archives
May 2018
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