Venango County Recipe of the Day: Vegetable Quiche

| April 14, 2017

cook-1375788_1280Prepare this tasty recipe for your Easter brunch!

Vegetable Quiche

Ingredients

1 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 olive oil
3 eggs, lightly beaten
1 can 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
1/2 cup crumbled tomato and basil feta cheese

Directions

~Preheat oven at 450°.

~Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer.

~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. Pour into crust. Sprinkle with feta cheese. Cover edges loosely with foil.

~Bake at 375° for 30 to 35 minutes or until a knife inserted near the center comes out clean.

~Let stand for five minutes before cutting.


Copyright © 2017 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Breakfast, Local News, Main Course, News, Recipes