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

1. •Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.

2. • 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.
3. • Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
4. • 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.

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