As part of my 23 Before 24 goals, I’ve decided to make at least one meal a week meatless/vegetarian/vegan-inspired. I was feeling a little uninspired this first week since I’m fighting a cold, so I took to browsing some of my favorite blogs. From a few years ago on Liz’s blog, I found a yummy-sounding recipe for Broccoli Mushroom Quiche and knew it was just what Joe and I were craving for the day.
I made a few adjustments, adding in spinach and some different cheeses to mix it up a little and use up a few things before they went bad. I used baby portabella mushrooms and fresh broccoli from a stand at our local farmers market. The crust was pre-made, and we got a pack of two for about $2 at Aldi.
Thankfully I kept myself busy today because once I popped this bad boy in the oven it had to bake for 35-45 minutes!
Even though it isn’t perfect, I’m super proud of my first Quiche ever! I think for a meatless meal this was super satisfying thanks to the cheese and the savory mushrooms… my mind is already making me want to try this with shiitake mushrooms!
Also: peep our new-to-us vintage plates! We found them last week for $10 at Goodwill for the set of large plates, small plates, saucers, and bowls! They’re so gorgeous!
Now That I’ve given Meatless Meals a try, I’m totally looking forward to the rest of the 52 meals I set my goal for this year! Stay tuned as I share more meatless recipes!