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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. I especially like it in spring, when I'm overwhelmed with an abundance of fresh greens. Ingredients:
1 unbaked pastry shell (9 inches) |
1 cup sliced fresh mushrooms |
1 cup chopped fresh broccoli |
3/4 cup chopped sweet onion |
2-1/2 teaspoons olive oil |
2 cups fresh baby spinach |
3 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 (4 ounces) shredded cheddar cheese |
6 bacon strips, cooked and crumbled |
1/2 cup 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 mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.
3. In a large bowl, whisk the eggs, milk, rosemary, salt and pepper. Stir in the vegetables, 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. Yield: 6 servings.
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