How To Make Cannabis Quiche
Cannabis chronic quiche is perfect for breakfast, lunch, and dinner. Really, whenever you want!
Quiche is a French dish that was more popular in the 1970s than it is now, but you may have had this breakfast entrée before. Usually featuring cheese, veggies, and meat, quiche incorporates all of your favorite breakfast items into one. This recipe will show you how to make a quiche that may have something in common with the 1970s—and that is marijuana.
This quiche recipe will teach you how to take a ‘70s classic and turn it into a cannabis-laced delight. Chronic Quiche is a great breakfast for you and your loved ones that partake. While you get a hearty meal to start your day, you also can enjoy the psychoactive effects the edible will provide. It lasts a long time too!
- 4 eggs
- Large handful of spinach
- ⅓ cup milk
- Tablespoon melted cannabutter
- 2 tablespoons minced onions
- Pinch of rock salt
- 1 cup grated cheese of choice
- Parsley for garnish
- 12 tart shells
Preheat oven to 350 F. In a blender, add cannabutter, eggs, spinach, milk, onions, and salt. Blend on high for 10 seconds, then switch to medium for another 10 seconds. On a tray, lay out 12 tart shells, and pour blended mix into each tart shell until it is just below the rim. Place tray in oven for 12 to 15 minutes. Take tray out, top with grated cheese, and place back in the oven for 8 minutes, or until cooked. Garnish with fresh parsley, and serve warm.