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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets great reviews every time I make it! 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 green, sweet red and orange peppers, finely chopped |
2 tablespoons butter |
1 cup chopped fresh spinach |
1 cup (4 ounces) shredded mexican cheese blend |
6 eggland's best® eggs, lightly beaten |
1-3/4 cups 2% milk |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk eggs, milk and salt; pour over cheese.
2. Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.
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