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Categories:
pastry shell mushrooms fresh broccoli sweet onion olive oil baby spinach eggs milk fresh rosemary salt pepper Cheddar cheese bacon tomato
Viewed: 82 - Published at: 9 years agoIngredients
- 1 unbaked pastry shell (9 inches)
- 1 cup sliced fresh mushrooms
- 1 cup chopped fresh broccoli
- 3/4 cup chopped sweet onion
- 2-1/2 teaspoons olive oil
- 2 cups fresh baby spinach
- 3 large eggs, lightly beaten
- 1 can (5 ounces) evaporated milk
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 6 bacon strips, cooked and crumbled
- 1/2 cup crumbled tomato and basil feta cheese
Method
- Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375°.
- Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.
- In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
- Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
- Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a
- ; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
