Garden Vegetable Quiche Recipe | Taste of Home


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 shredded Swiss cheese
  • 4 large eggs, lightly beaten
  • 1-2/3 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon pepper

Directions

  • 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 in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 369 calories, 31g fat (16g saturated fat), 190mg cholesterol, 330mg sodium, 15g carbohydrate (3g sugars, 0 fiber), 9g protein.

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