Springtime at the Teahouse Lunchbox

Looking for spring in my Lunchbox.

I've been feeling awfully "springy" this week, what with finally getting over the virus that took over my life and good humor, and the official first day of spring being this Thursday. Gor lunch this past weekend I decided to go with a theme and that theme was Springtime at the Teahouse. Cheesy, huh? Oh well. Cheesy can be fun. That's what makes Teahouses fun: cheesy girly fun. And what do you eat at a teahouse? Quiche, of course! And fruited muffins. And salad.

My lunchbox is made up of Quiche Florentine, Blueberry Muffins, Spinach Salad with Balsamic Vinaigrette, and Brandied Peaches from The Amish Country Store.

Quiche Florentine

1 Tbsp Olive oil

3-4 green onions

1 large handful fresh baby spinach

commercial pie crust

3 eggs

1 cup milk or half and half

1/2 tsp salt

1/2 tsp pepper

1/2 tsp nutmeg

1 cup Gruyere or Swiss cheese, grated

Pre-heat oven to 350 degrees.

In a medium skillet, heat olive oil over medium heat. Saute green onion until tender. Add spinach and stir around until just beginning to wilt. Remove from heat.

Use 9" deep dish homemade or commericially prepared pie shell OR lay pie crust into bottom of 8" x 8" square baking pan. I use this because my lunch box is rectangular. It's works a little better than cutting my lunchbox meal out of the middle of a round pie shell. Spread half of the cheese onto the pie crust. Top with onion and spinach mixture.

Mix together eggs, milk, and seasonings. Pour over the cheese and spinach mixture. Top with rest of the grated cheese and bake at 350 degrees for approximately 45 minutes or until eggs are set (or measure 140 degrees on a meat thermometer.)

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This Post was written by Glenna from A Fridge Full of Food...and nothing to eat.