We are in the home stretch. Only about 10 more weeks to go til my due date and baby preparation plans are in full swing.
Last weekend we finished assembling her dresser and crib, found a rocking chair on Craigslist and made her crib skirt. Isaac & I have been reading through our birthing book and have taken a tour of the birthing center. Just as we are checking things off our to-do list, more are suddenly appearing. Birth Plans! Pediatricians!
This quiche was made with a frozen pie dough that I had made a month or so ago, so it was super simple to whip up this quiche on a Monday morning. We ate this throughout the week with sliced strawberries, fresh blueberries and yogurt on the side.
Recipe from Smitten Kitchen
Quiche Dough: Martha Stewart’s Pate Brisee
- 1 3-ounce package cream cheese, room temperature
- 1/3 cup half and half
- 3 eggs
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 1/2 cup grated cheddar or gruyere
- 1/4 cup grated Parmesan
- 4 to 6 green onions, thinly sliced
- 1/4 t salt
- 1/4 t pepper
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.