Spinach and Mushroom Quiche with Happy Egg Co. #Sponsored

Here on Habits of a Modern Hippie I use eggs, often, and in a multitude of different ways. This is for a number of reasons- one my body likes the protein they provide- I get the protein I need without feeling super bogged down, two they are so easy to use, and three because I have six chickens and two ducks in my back yard and they lay eggs almost every single day! Talk about pets giving back! (Yes, they are 100% pets and they all have ridiculous ‘old southern’ names.)

One of the reasons that I started keeping chickens (and ducks) as pets is that I don’t like the way that the factory-farmed egg business treats their birds. Stuck in cages and not allowed to roam, they don’t have the best of lives, certainly not like my backyard flock of ladies who will literally hang out on my shoulder while I’m doing chores! However, I know for so many of you who live in apartments, aren’t zoned for fowl, or just have so much to do already on a daily basis that chickens just aren’t plausible, and that is completely okay! I get questions multiple times a week on how to procure eggs that were humanely raised and for a great price and honestly, just like the eggs I purchased before I started raising layer chickens of my own, I say Happy Egg Co!

Happy Egg’s tagline is literally ‘Raised with Love’ and that is why I love them. My ladies take breaks from laying when it is too hot or in the dead of winter and with my diet the way it is, I have definitely had to purchase Happy Eggs since the ladies starting laying! Happy Egg hens are free range (seriously free range- the amount of space their birds have is incredible for an egg company- 8 acres for each farm, which is well beyond the industry norm! This is certified by the American Humane Association). But it’s more than just space. Just like my hens can perch on my shoulder, their hens have a variety of terrains that allow them to perch on logs, branches, play-kits and more. Happy Eggs are also organic, hormone, pesticide, and anti-biotic free, and their laying hens are treated with respect in every stage of life. I think the best party about Happy Egg’s whole organization is that their birds are raised on family farms! You can see their sweet digs all over Happy Egg’s online presence, playing with farmers, zooming around on rolling hills- I’m pretty sure my backyard ladies would be jealous!

Spinach and Mushroom Quiche

Okay, so now that we have egg sourcing on lock- it is time for a big of decadent egg-based breakfast! My Spinach and Mushroom Quiche!

Quiche Ingredients

4 Large Eggs
8 Ounces Mushrooms, De-stemmed and Sliced
1 Cup Cooked Spinach, De-stemmed (About 1 Bunch, Raw)
1 Large Sweet Onion, Diced
1/2 Cup (About 4 Sprigs) Green Onion, Diced
1 Cup Gruyere Cheese, Shredded
1 Cup Milk
1/2 Cup Heavy Cream
Salt and Pepper
1 Pie Crust (You can use a store bought- I made mine from this recipe)

Spinach and Mushroom Quiche Instructions

1 If you’re making a pie crust, start with that! I like to pre-cook my crust to prevent a soggy bottom, so ‘blind bake’ your crust by setting it up in your pie tin, poking holes with a fork to prevent bubbles, and baking at 375 degrees for about 10 minutes.

2 Caramelize your onions! I added a tiny bit of coconut oil to a pan pre-heated on low heat and popped my diced sweet onion in. Allow this to slowly caramelize, stirring every so often to make sure nothing burns until onions are brown and translucent- about 5-10 minutes.

3 Add sliced mushrooms and spinach to caramelized onions and cook until tender, about 5 minutes.

4 Prepare the filling! Whisk four eggs until fluffy then add in milk and heavy cream, whisk until incorporated.

5 Add your gruyere, your caramelized onion vegetable mixture, green onion, and salt and pepper to taste (I added about a teaspoon and a half of salt and about a teaspoon of pepper.)

6 Pour mixture into your pre-baked pie crust.

7 Pop the quiche into your preheated oven at 375 degrees until the quiche looks like it has formed a bit of a film on top (doesn’t look completely liquid) about ten minutes, and then lower the temperature to about 350 degrees and cook for another 35 minutes or until the center of your quiche has completely set and the top has started to brown.

8 Pull the quiche out of the oven and allow to cool completely before serving!

Enjoy!

I love a great slice of quiche, sometimes when it comes to breakfast it is ‘go big or go home!’ This decadent breakfast pie is most definitely going big! What is your favorite way to use eggs? Let me know in the comments below!