Quiche Recipe

Preheat the oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.

In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.

Spread the sautéed spinach and onions evenly over the pie crust.

Sprinkle the cheddar cheese over the spinach mixture.

Pour the egg mixture over the cheese and vegetables in the pie crust.

Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.

Allow the quiche to cool for 10 minutes before slicing and serving.

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent.

Add diced turnips and potato to the pot, cook for about 5 minutes, stirring occasionally.

Pour in vegetable broth and add salt, pepper, and thyme. Bring to a boil.

Reduce heat and let the soup simmer for about 20 minutes, or until the turnips and potato are tender.

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

Taste and adjust seasoning if necessary. Serve hot with a cup of the soup alongside the quiche.