Photo by Cherie Olivier.
ashley mcmakin
Ashley McMakin, owner of Ashley Mac’s, shows off her spinach and mushroom quiche recipe.
For the March edition of What’s Cooking, we asked Ashley Mac’s for a brunch or breakfast recipe. Ashley McMakin suggested this spinach and mushroom quiche for a versatile dish.
“I have served this dish for so many occasions, from a baby shower or a quick lunch to an easy weeknight dinner for the family,” McMakin said. “I like to serve this with an Ashley Mac’s Baby Bleu Salad or our Baked Cheese Grits.”
Q: What do you like about working at Ashley Mac’s?
A: It is a huge blessing and honor for my husband and me to run our own business. We have an amazing staff, great customers and get to do what we love.
Recipe:
► 6 bacon slices, cooked and crumbled
► 4 large eggs, beaten
► 1½ cups half and half
► ½ teaspoon salt
► ½ teaspoon pepper
► 2 cups chopped fresh spinach
► 2 cups chopped fresh mushrooms
► ½ cup chopped onions (optional)
► 2 cups shredded cheddar cheese (or a combination of any of your favorite cheeses)
► 1 pie crust
Steps:
1. Preheat oven to 400 degrees.
2. In a large bowl, whip together eggs, half and half, salt and pepper. Stir in bacon, spinach, mushrooms, onions (if using) and 1½ cups cheese.
3. Transfer mixture to pie crust and top with remaining cheese.
4. Bake uncovered for 35-40 minutes, or until bubbly and lightly browned. Let sit for 10 minutes before serving.
