Vegetable Quiche

By rockyb63

Ingredients

• Pastry for single-crust pie (9 inches)
• 1-1/2 cups chopped fresh broccoli florets
• 1 small onion, finely chopped
• 1 cup sliced fresh mushrooms
• 1 each small pepper, finely chopped
• 2 tablespoons butter
• 1 cup chopped fresh spinach
• 1 cup (4 ounces) shredded Mexican cheese blend
• 6 eggs, lightly beaten
• 1-3/4 cups 2% milk
• 1/2 teaspoon salt

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute the broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk and salt; pour over cheese.
Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Editor's Note: You may also use this recipe to fill two frozen deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.