5 Veggie Box eggs
1 cup whole milk
4 ounces of your preferred cheese (fontina, mozzarella, feta, etc)
1 tablespoon oil, plus more for the pan
8 ounces sliced mushrooms
2 yellow onions or shallots, diced
Full share Veggie Box green garlic, sliced in thin rounds
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 ½ tablespoons balsamic vinegar
full share of Veggie Box spinach

5 Veggie Box eggs 1 cup whole milk 4 ounces of your preferred cheese (fontina, mozzarella, feta, etc) 1 tablespoon oil, plus more for the pan 8 ounces sliced mushrooms 2 yellow onions or shallots, diced 1 teaspoon dried thyme 1 teaspoon kosher salt 1 ½ tablespoons balsamic vinegar

Preheat the oven to 375°F. Brush a 9-inch pie plate with olive oil and set it on a baking sheet.
In a large bowl, aggressively whisk together the eggs and milk. Cube the Fontina cheese and set aside.

Set a large skillet over medium-high heat. Add the olive oil to the skillet. Once the oil begins to shimmer, add the mushrooms, onion, and green garlic. Sprinkle with salt and pepper. Cook until the mushrooms shrink and the onions are translucent, about 10 to 15 minutes depending upon the size of your mushrooms. Drizzle the balsamic vinegar over the vegetables and stir, cooking for another minute or two. Add the spinach and thyme, stir until spinach is wilted, about 3 minutes. Taste and adjust the seasoning to your liking.

Add the cooked vegetables to the pie plate, sprinkle with cubed cheese, and pour the egg mixture over the top. It should be full up to the rim. Carefully transfer the baking sheet to the oven.

Set the timer for 35 minutes and bake until the center is set. Let cool at room temperature for about 10 minutes before serving.