Bacon Vegetable Quiche

Name: Bacon Vegetable Quiche
Ingredients: 1 unbaked pastry shell (9 inches); 1 cup sliced fresh mushrooms; 1 cup chopped fresh broccoli; 3/4 cup chopped sweet onion; 2-1/2 teaspoons olive oil; 2 cups fresh baby spinach; 3 large 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 shredded cheddar cheese; 6 bacon strips, cooked and crumbled; 1/2 cup crumbled tomato and basil feta cheese

14 ingredients

6 steps

Ingredients

1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped sweet onion
2-1/2 teaspoons olive oil
2 cups fresh baby spinach
3 large 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 shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 cup crumbled tomato and basil feta cheese

Directions

1

Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375°.
2

Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.
3

In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
4

Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
5

Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a
6

; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.