Quiche

Your best brunch buddy

Time Consumption: 60 minutes

Temperature: 355 F for 20 minutes, 305 F for 20 minutes

Ingredients:

• 2 medium yellow potatoes

• 2 campari tomatoes

• 3-4 eggs

• 1/4 white onion

• 1 1/2 cups baby spinach

• 2 white mushrooms

• 1/2 tbsp mayonaise

• 1 tsp salt

• 1 tsp pepper

• 1/2 tsp cumin powder

• 1 tbsp heavy cream

• 1 slice European mozzarella cheese

Steps:

1. Slice the potatoes into round, thin slices. Soak the potato slices in water to soak out unnecessary starch.

2. Cut the onion and white mushroom into small cubes.

3. Cut the Campari tomatoes in half.

4. Beat the eggs. Add in salt, pepper, heavy cream, mayo, and cumin power until well combined.

5. Add onion, spinach, and mushroom to the egg mixture. Mix it with a spatula.

6. Pre-heat the oven to 355 F.

7. Drain the potatoes. Find a container of your choice. (I suggest a 9’’ round cake pan or a baking pan).

8. Cut the parchment paper into the shape of your pan. Wet and fit the paper to the pan.

9. Layer the potato slices as the base on the quiche. Place them orderly that the whole pan is covered by potato slices.

10. Place a slice of mozzarella cheese in the middle of the pan.

11. Pour in the egg and veggie mixture into the pan. Place the halved Campari tomatoes on top.

12. Place the pan into the oven for 355 F for 20 minutes. Then, turn the temperature to 305 F for another 20 minutes.

13. Once done, cool it and slice the quiche to the shape of your choice. Enjoy with your family and friends.