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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. âKristina Ledford Indianapolis, Indiana Ingredients:
1 frozen pie shell (9 inches) |
1 small red onion, sliced |
1/2 cup sliced fresh mushrooms |
1/4 cup diced yellow summer squash |
1 tablespoon butter |
1/2 cup fresh baby spinach |
3 garlic cloves, minced |
1 cup (4 ounces) shredded swiss cheese |
4 eggs, lightly beaten |
1-2/3 cups heavy whipping cream |
1/2 teaspoon salt |
1/2 teaspoon minced fresh rosemary |
1/4 teaspoon pepper |
Directions:
1. Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
2. In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese.
3. In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese.
4. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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