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I feel as though lately, I have been posting solely  recipe articles on the site. While scrolling through the archives, I realize that isn’t particularly true — I just find that sharing a recipe success story is worth it.

Any member of my family will tell you that I have a hate-hate relationship with eggs. I could never pinpoint the reason, but eggs are awful. Yet here I am writing a post about a recipe that’s main ingredient is egg, go figure. For me, quiche is eggs in disguise. The other ingredients and the overall simplicity make it a great dinner option (the leftovers work well for breakfast also).


4 Large Eggs
1 cup Milk
1/2 Small Onion, chopped
1 1/2 cups Fresh Baby Spinach
8-10 Cherry Tomatoes, halved
1 tablespoon Olive Oil
Dash of Salt and Pepper
4 Slices Bacon, cooked and chopped into small pieces
1 cup Shredded Cheese (I used a swiss, cheddar, American blend)
1 Pie Crust, fitted in an 8-9″ pie plate


  1. In a pan, sautee the olive oil, onion and tomatoes until cooked, add the spinach at the end so it lightly wilts. Once everything is cooked, mix in your cooked bacon pieces.
  2. Place your pie crust in the pie plate and fold the excess edges into a crust.
  3. Spoon the mixture into your pie plate and spread it evenly around the bottom of the plate.
  4. In a separate bowl, whisk the eggs, milk, salt, pepper and shredded cheese until thoroughly combined.
  5. Pour the mixture into the pie plate over the veggies and place in a pre-heated 350 degree oven for 35-45 minutes.

Honestly, one of my new favorite meals might be quiche. It’s hearty and filling, easy to make, and the leftovers are a tasty treat as well!

Winter was hooked on hockey by age 6, when she first witnessed a bench clearing brawl between the Boston Bruins and the Ottawa Senators. Growing from hockey fan to hockey player, Winter followed her passions by founding The Pink Puck. While she also loves fashion and the outdoors, hockey will always be her center ice. Email: winter@thepinkpuck.com Twitter: @Winter_Adams


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