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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Going to the farmers market and talking with people who work on the farm inspires me to make recipes like this one, a quiche loaded with veggies. Ingredients:
1/4 cup olive oil |
1 bunch broccoli, cut into florets |
1 small onion, finely chopped |
3 cups chopped fresh mustard greens or spinach |
3 garlic cloves, minced |
1 sheet refrigerated pie pastry |
4 eggs |
1 cup 2% milk |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup shredded smoked cheddar cheese, divided |
1/2 cup shredded swiss cheese, divided |
Directions:
1. Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted.
2. Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with
3. broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses.
4. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting. Yield: 6 servings.
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