Easy Broccoli and Spinach Quiche

Broccoli and spinach seem to be delightful vegetables that most children enjoy, making this quiche, spinach, and broccoli loaded, a favorite among many. I like to keep my broccoli a little crunchy for a fun texture and to maintain the integrity for the many amazing vitamins and minerals it offers. 

Serves 8 

Preparation: 30 minutes 

Cooking time: 35 minutes

• 1 basic quiche crust
• 2 tbsp. extra virgin olive oil
• 1 small head organic broccoli 
• 5 eggs 
• 4 oz. fresh buffalo mozzarella
• 12 oz. milk (replace with almond milk or soy milk if you wish) 
• 1 bunch fresh organic spinach 
• 8 cloves garlic 
• 1/2 tsp Turmeric 
• 5-6 leaves fresh sage, thinly sliced 
• fresh ground salt & pepper to taste

• Preheat oven to 450˚F.
• Roll out crust and place in 9-inch pie pan.
• In a skillet, heat olive oil. 
• Add broccoli and sauté until just about tender. Add garlic and cook for one more minute. 
• Remove from the pan and arrange on the bottom of the crust.
• Wilt spinach and add to broccoli and garlic. 
• Slice the fresh mozzarella into 1/4 inch thick discs and arrange on top of vegetables.
• In a bowl, whip the eggs, and milk. 
• Add turmeric and sage, salt and pepper. 
• Pour over vegetables.
• Bake at 450F for 30-35 minutes. 
• Let cool on a wire rack for 10 minutes before serving. 

This easy broccoli and spinach quiche is very scrumptious with a simple green salad of baby greens and arugula.

Good Appetite!