Vegetable Cheddar Quiche

Name: Vegetable Cheddar Quiche
Ingredients: 1 refrigerated pie crust; 2 tablespoons olive oil; 1 cup fresh mushrooms sliced; 1 cup onions chopped; 1 cup broccoli florets - cut up small; 1 cup fresh spinach; 2 cloves minced garlic; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon cayenne pepper; 1/3 cup mayonnaise; 1/3 cup milk; 1 cup shredded sharp cheddar cheese; 3 tablespoons Parmesan cheese - freshly grated is best.; cilantro for garnish

15 ingredients

3 steps

Ingredients

1 refrigerated pie crust
2 tablespoons olive oil
1 cup fresh mushrooms sliced
1 cup onions chopped
1 cup broccoli florets - cut up small
1 cup fresh spinach
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/3 cup mayonnaise
1/3 cup milk
1 cup shredded sharp cheddar cheese
3 tablespoons Parmesan cheese - freshly grated is best.
cilantro for garnish

Directions

1

Preheat oven to 375. Unroll pie crust and place into pie plate - crimp edges and set aside. Cook vegetables and garlic in frying pan over medium heat on stove top for about 5 minutes until tender - stir occasionally. Add salt, pepper and cayenne pepper while cooking. After vegetables are tender, remove pan from the heat and set aside to cool.
2

In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth. Once vegetables have cooled, add them to the egg mix. Add the cheese as well and then pour the mixture into the pie crust. Top with the 3 tbs of grated parmesan cheese.
3

Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly! The top should be golden brown. Let quiche stand for 10 minutes before cutting to serve. Garnish with cilantro