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Bacon Vegetable Quiche
This bacon quiche is so versatile. You can use Vidalia onions, green onions or leeks. Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand. —Shannon Koene, Blacksburg, Virginia
Ingredients
- Dough for single-crust pie
- 2-1/2 teaspoons olive oil
- 1 cup sliced fresh mushrooms
- 1 cup chopped fresh broccoli
- 3/4 cup chopped sweet onion
- 2 cups fresh baby spinach
- 3 large 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 shredded cheddar cheese
- 6 bacon strips, cooked and crumbled
- 1/2 cup crumbled tomato and basil feta cheese
Directions
- 1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
- 2. Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted.
- 3. In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
- 4. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 469 calories, 32g fat (17g saturated fat), 172mg cholesterol, 735mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 18g protein.
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