This summertime quiche is perfect of busy families prepping breakfast. It can keep in the fridge for 4-5 days or can freeze for a month or two.
Pre-bake your pie crust for 10-15 minutes.
6 large eggs
1 cup half and half
3/4 cup cheddar cheese
1/2 cup chopped spinach
1/2 chopped green onion
One hand full of basil chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Mix up egg mixture, pour into rebaked pie crust and bake at 350 for 30 minutes.
Nurturing Home 