BACON VEGETABLE QUICHE
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 especially 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 an 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 spinach is wilted.
3. In a 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 near 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 center to come out clean.