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 large 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.

3. Freeze option: Securely wrap individual portions of cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.

4. Editor’s Note: You may also use this recipe to fill two frozen 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.

Email to a friend | Print this recipe | Back