Spinach, Mushroom, and Mozzarella Quiche

Author Notes

i recently read a blog post describing the love that real men have for quiche. i couldn’t agree more. there is something about baked, egg-y, cheese-y, flake-y goodness that drives them mad and increases perceived hunger exponentially.

personally, i salivate at the mere mention of quiche, but the type usually served in restaurants, or outlined by the likes of ruth and julia are the nutritional disaster of the highest order. tons of butter, cheese, cream {all wonderful delectables, but in moderation} quiche can be tasty and healthy, non?

i recently bought a tart pan so i can begin experimenting with crusts, but i had a spelt crust {health replacement #1} in the freezer that had to be consumed. we had eggs and skim milk {healthy replacement #2} and some really nice mozzarella {healthy replacement #3}. we just needed tons of fresh vegetables and we were in biz {healthy augmentation #1}. the resulting healthier, more nutritious quiche was amazing. i put the cheese on the bottom for something a little different. the mozzarella added gooey-ness and the vegetables plenty of nutrients. true to form, M couldn’t stop eating it. in fact, i had to hold back. it’s delicious. —nadiact