Recipe:

/ˈresəˌpē/

5 Eggs

1/4 Cup Whole Milk

2 Cups White Mushrooms

1/2 White Onion

Fresh Thyme

Fresh Basil

Fresh Rosemary

1/4 Cup Gorgonzola

Deep Dish Pie Crust

2tsp Balsamic Vinegar

1tbsp Olive Oil

Salt

Pepper

I’ve had Gorgonzola staring at me in my fridge alongside a carton of mushrooms. It’s been bothering me for days what to make with them. That being said, I was talking to my friend Deanna on FaceTime and as she was putting her groceries away, I saw pie crusts. She told me that she keeps pie crusts in her freezer at all times in case people pop by for breakfast. She’s clearly the entertainer of the year. I on the other hand decided to not wait for one of my two friends to stop over and I made this delectable quiche all for myself. Caramelized onions and mushrooms with a bit of balsamic add just the right amount of sweetness, the herbs balance it out and that cheese?! Can one go wrong with gorgonzola? I think not.

Preheat your oven to 350°.

On the stove top on low add olive oil and sliced onion. When the onion starts to become translucent add in the mushrooms. After a few minutes I add a tsp or 2 of Balsamic vinegar to jazz things up.

While those are cooking on the stove grab a mixing bowl and combine eggs and milk. Whisk with a fork. Toss in the rosemary, thyme, a little black pepper and basil and whisk again.

When the Onions are caramelized and the mushrooms have cooked, add everything into your egg mix along with the Gorgonzola. Stir and pour into the pie crust. I prefer deep dish so I get more filling with each slice.

Bake for 30 minutes or until crust begins to brown.

Take out of the oven and let sit for about 10 minutes and serve.

Grab a book and enjoy the goodness.