Five spice.: the kitchen sink three-cheese quiche.

The last time I made a quiche was nearly three years ago in my college Gardens apartment. That time it came out sweet, like a pie, because I had used a graham-cracker crust by mistake. Lesson of the story: do not shop while hung over.

For the last couple of days, I have been craving for a quiche ever since I saw one in the Sunflower Market aisle. Since we stopped at Walmart this afternoon for groceries I picked up a Pillsbury refrigerated pie crust. As with everything else I attempt in my kitchen, this is mad easy, mad delicious and used up several things that were just sitting around in my refrigerator.

Tada!

I layered some slices of pepper-jack cheese on the bottom. You can use provolone or Swiss according to your preference.

Chop and dice mushrooms.

Arrange on top of the cheese.

I used some slices of baked ham and cut them into thin strips.

Add some chopped red onions.

Crumble goat cheese and sprinkle. Add half cup of chopped spinach.

In a bowl, beat together one cup of half-and-half, three eggs, two spoons of all-purpose flour, a pinch of salt, black pepper, parsley and red pepper flakes.