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American Road Magazine
Celebrating our two-lane highways of yesteryear…And the joys of driving them today!
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Quiche For The Road






Hello everyone!!!! A good breakfast is always an excellent way to start the day before exploring the countless things out there across the country to see and do. Quiche Lorraine makes for a good and hearty simple breakfast in the morning and it can be made very easily in a camper, RV, an outside oven while camping, etc. The best part is quiche can also be eaten cold, so it makes for a good travel food as it can be sliced almost like a pie. For those who may not choose a restaurant everyday, this is an excellent alternative. This recipe is one I make quite a bit for guests at Museum Hill Bed and Breakfast I manage and is a wonderful Quiche with Feta Cheese and spinach. Feta cheese is a wonderful cheese that combined with spinach, tomatoes, onions, and even bacon makes for a real treat when cooking them all together in a dish. This dish can also make a great lunch. So instead of relying on going out all the time for breakfast while on the road, just think cruising the road in the morning enjoying the scenery with your own gourmet breakfast and a good cup of coffee.


Spinach Feta Quiche


1 9 in deep dish pie crust

2 tbsp olive oil

2 tbsp minced garlic

1 small red onion, diced

16 oz fresh baby leaf spinach dry and chopped

8 oz fresh mushrooms, cleaned and chopped

8 oz Feta cheese

8 oz shredded cheddar cheese

4 eggs, beaten

1 cup whole milk



Preheat oven to 375 degrees F. In large skillet over medium heat sautee lightly onion with the minced garlic in olive oil. Onion should be just transparent. Add mushrooms and lightly brown. Remove from heat, let cool, add Feta, add 2 oz cheddar cheese and mix slightly. Spoon mixture into pie crust. Add spinach on top of mixture. In medium bowl, wisk eggs and add milk. Pour into pie shell over top of mixture. Bake in oven for 15 minutes at 375 F. Sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes or until center is set. Let cool for 10 minutes before serving.


Note: This can also be made crustless in a 4 in by 4 in square baking dish, just spray pan with nonstick spray before adding ingredients. This can be prepared the night before to put in refrigerator to bake and serve in the morning as well.




Keep traveling out there everyone and enjoy the beginnings of Spring :)




The Road Recipe Warrior



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