FARM FRESH QUICHE
Going to the farmers market and talking with people who work on the farm inspires me to make recipes like this one, a quiche loaded with veggies.
—HEATHER KING FROSTBURG, MD
PREP: 35 MIN. • BAKE: 30 MIN. + STANDING • MAKES: 6 SERVINGS
1/4 cup olive oil
1 bunch broccoli, cut into florets
1 small onion, finely chopped
3 cups chopped fresh mustard greens or spinach
3 garlic cloves, minced
1 sheet refrigerated pie pastry
4 eggs
1 cup 2% milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded smoked cheddar cheese, divided
1/2 cup shredded Swiss cheese, divided
1. Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted.
2. Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses.
3. Bake 30-35 minutes or until a knife inserted near center comes out clean. Let stand 15 minutes before cutting.