Categories: quiche
Ingredients
- •1 unbaked pastry shell (9 inches)
- •2 cups fresh baby spinach
- •1 cup sliced fresh mushrooms
- •1 cup chopped fresh broccoli
- •3/4 cup chopped sweet onion
- •2-1/2 teaspoons olive oil
- •3 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 (4 ounces) shredded cheddar cheese
- •6 bacon strips, cooked and crumbled
- •1/2 cup crumbled tomato and basil feta cheese
Directions
-
•Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
- • Meanwhile, in a large skillet, saute the spinach, mushrooms, broccoli and onion in oil until tender. In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.
- • Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
- • Cover edges loosely with foil. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.