pastry for single crust pie (9")*
1 1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 EACH small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 oz) shredded mexican cheese blend
6 eggs
1 3/4 cups 2% milk
1/2 teaspoon salt
line a 9" deep-dish pie plate with pastry; trim and flute edges. in a large skillet, saute the broccoli, onion, mushrooms and peppers in butter until tender. stir in spinach. spoon into prepared crust; sprinkle with cheese. in a large bowl, whisk
the eggs, milk and salt; pour over cheese.
bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before cutting.
8 servings
*You may also use this recipe to fill two frozen deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.
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