Yesterday, I drove to Powell, Tennessee to see my mom and wish her a very happy belated Motherâ€™s Day! We had a wonderful dinner together on her back patio, which just reaffirmed my commitment to purchasing a home with a backyard.
Backyards RULE. All the better for running in!
Funny story. My mom met her first first husband when she was in 10th grade. They fell in a love, got married, and stayed together for another 12 years. They are still friends but have both (obviously) moved on, romantically. The other day, she received a phone call â€“ he was at her house and wanted to drop off a box of old photos that he knew sheâ€™d want.
So, we spent the evening looking through photos and love letters. They were just as juicy as you would expect!
Thatâ€™s my mom when she was my age. She worked as a receptionist at Pan Am airlines.
In honor of my mother and all of her scandalous love letters, hereâ€™s her signature recipe, which we enjoyed for breakfast.
Momâ€™s Amazing Quiche
- 5 eggs
- 1.5 cups mixed Mexican shredded cheese
- 1 bag raw spinach
- Sprinkle powdered garlic
- 1 tablespoon butter
- 3 scallion onions
- 1/2 green bell pepper
- 1/4 packet chopped portabella mushrooms
- 1/2 cup pecans
- Store-bought deep-dish pie crust
- Preheat oven to 400 degrees.
- Sautee spinach with garlic and butter until it wilts. Squeeze out excess liquid.
- Lay spinach in bottom of pie crust.
- Sautee bell pepper, mushrooms, and onion until brown.
- Beat the eggs and cheese together, add in veggies. Pour over spinach.
- Top with pecans and extra shredded cheese.
- Bake at 400 for 35 minutes or until golden brown.