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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a good meatless quiche recipe. I like making quiche for breakfast on a holiday for that extra special meal. Ingredients:
1 (15 ounce) refrigerated pie crusts |
6 ounces cheddar cheese, shredded |
2 tablespoons flour |
2 cups frozen peppers and onions, stir fry mix drained |
4 ounces mushroom stems and pieces |
4 eggs |
1 cup milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Heat oven to 425.
2. Place pie crust in 9 inch pie pan as directed on pkg. for one crust filled pie.
3. Bake at 425 for 5 to 7 minutes or just until edge begins to brown.
4. Meanwhile, in large bowl, combine cheese and flour; toss to coat.
5. Add bell pepper and onion stir fry and mushrooms; toss to mix.
6. Remove partially baked crust from oven; reduce oven temperature to 375.
7. Spoon cheese mixture into partially baked crust.
8. In same bowl, combine all remaining ingredients; beat until well blended.
9. Pour over cheese mixture.
10. Return to oven; bake at 375 for an additional 35 to 45 minutes or until filling is puffed and knife inserted in cinter comes out clean.
11. If necessarey, cover edge of crust with strips of foil diuring last 15 to 20 minutes of baking to prevent excessive browning.
12. Let stand 5 to 10 minutes before serving.
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