Garden Vegetable Quiche Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 frozen pie shell (9 inches)
1 small red onion, sliced
1/2 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
1 tablespoon butter
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup (4 ounces) shredded Swiss cheese
4 eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper
Instructions
Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400 ° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350 °.
In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese.
In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese.
Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
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