The best part about this recipe is you can tailor it to the season and use whatever veggies and cheese you have on hand. I particularly love this in spring with fresh greens and asparagus.
—SHANNON KOENE BLACKSBURG, VA
PREP: 25 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
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 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
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 the spinach; cook until wilted.
3. In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour mixture into crust. Sprinkle with feta cheese.
4. Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
FREEZE OPTION 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 baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean.