Rainbow Quiche
RAINBOW QUICHE
1 9 inch Pastry for single-crust pie
1 1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 small orange pepper, finely chopped
2 Tblsp butter
1 cup chopped fresh spinach
1 cup (4 oz) shredded Mexican cheese blend
6 eggs
1 3/4 cups milk
1/2 tsp salt
Line a 9 inch deep-dish pie plate with pastry; trim & flute the edges. In a large skillet, sautè the broccoli, onion, mushrooms & peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk & salt; pour over cheese.
Bake at 350 F for 45 to 55 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before serving.
Makes 8 servings.
1 9 inch Pastry for single-crust pie
1 1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 small orange pepper, finely chopped
2 Tblsp butter
1 cup chopped fresh spinach
1 cup (4 oz) shredded Mexican cheese blend
6 eggs
1 3/4 cups milk
1/2 tsp salt
Line a 9 inch deep-dish pie plate with pastry; trim & flute the edges. In a large skillet, sautè the broccoli, onion, mushrooms & peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk & salt; pour over cheese.
Bake at 350 F for 45 to 55 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before serving.
Makes 8 servings.
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