Bacon Vegetable Quiche

This recipe 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.

Yield

6 servings

Ingredients

1 9-inch unbaked pastry shell
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped sweet onion
2 1/2 teaspoons pure olive oil
3 eggs, lightly beaten
1 (5 ounce) can 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

Directions

Preheat oven to 450°F (232°C). Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer.

Reduce oven temperature to 375°F (191°C). Meanwhile, in a large skillet, saute the spinach, mushrooms, broccoli and onion in oil until tender. In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.

Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese. Cover edges loosely with foil.

Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Nutritional Information

1 slice equals 384 calories, 25 g fat (12 g saturated fat), 152 mg cholesterol, 651 mg sodium, 24 g carbohydrate, 1 g fiber, 15 g protein.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map