Ham, Broccoli, Spinach, & Mushroom Quiche Recipe

Or “Fill in the Blank Quiche.” I talked about the health benefits of eggs in yesterday’s post and have talked about making breakfast for dinner a few times, so I thought I’d share a quiche recipe we’ve made for dinner. It’s very easy to throw together and only takes 30 minutes to bake in the oven. I never remember to take pictures of my food until I’ve already eaten it, so I’ve provided a picture of the final product made by Andrea at Simple Organized Living, one of my favorite sites I follow. Click the picture to see step-by-step directions with pictures of how to make the recipe on her site:
I’m sure the crescent roll dough would have been delicious, but I skipped it when we made ours because I ended up using it to make a chicken pot pie (also from Andrea…also very delicious). Crescent rolls are so flaky and melt-in-your-mouth delicious because they contain a lot of fat, so by not including it in this recipe made my quiche healthier. This type of dish is so versatile because you don’t really have to follow the recipe; you can throw in whatever vegetables you’d like (frozen, fresh, or canned) and can use more or less eggs depending on how many you’re cooking for.

1  8 oz. pkg. refrigerated crescent roll dough
1 c. chopped spinach (I thawed frozen spinach & drained it well)
1-2 c. chopped broccoli
1  4 oz. can mushrooms; drained
6 eggs
3 T. sour cream (I used fat free)
1 t. garlic powder
salt and pepper to taste (I skipped the salt since deli meat contains a lot)
1/2 c. shredded cheese {any variety you have on hand}
sliced ham, chopped ham, ground sausage, or other meat of choice {optional}

1. In a medium bowl, mix eggs, sour cream, garlic, and cheese
2. Pour the egg mixture over the veggies
3. {optional}Place sliced ham, chopped ham, or cooked sausage over the top (I just stirred chopped ham in with the mix)
4. Bake at 350*F for 30 minutes or until the center is fully set

Do you have any egg-celent breakfast recipes?