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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 9-inch unbaked pastry shell |
2 cup(s) fresh baby spinach |
1 cup(s) sliced fresh mushrooms |
1 cup(s) chopped fresh broccoli |
3/4 cup(s) chopped sweet onion |
2 1/2 teaspoon(s) olive oil |
3 eggs, lightly beaten |
1 5-ounce can(s) evaporated milk |
1 tablespoon(s) minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 cup(s) (4 ounces) shredded cheddar cheese |
6 bacon strips, cooked and crumbled |
1/2 cup(s) crumbled tomato and basil feta cheese |
Directions:
1. • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
2. • 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.
3. • Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
4. • Cover edges loosely with foil. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
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