Farm Fresh Quiche
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
YIELD: 6 servings.
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, Maryland
Ingredients
-
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 crust
-
4 large 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
Directions
-
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 crust 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 in the center comes out clean. Let stand 15 minutes before cutting.
Nutrition Facts
1 piece: 386 calories, 28g fat (10g saturated fat), 169mg cholesterol, 481mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 12g protein.
© 2024 RDA Enthusiast Brands, LLC