I wanted to share a recipe with you guys that I thought was really really good. Bobby liked it too, and that's really saying something! On the first bite he said, "Wow! I could have this again!" Amazing! What's so amazing about it is that it's a quiche! He has told me over and over since we've been married that he DOES NOT like quiches! "Quiches are girly!" he says... Whatever... so needless to say, I have not made one up until now. When I saw the recipe, I figured he might like it because it's chocked full of veggies... which he loves. He kept calling it "Dead baby chicken pie" what a terrible name! But it made him feel better I suppose. I tried to explain to him that these eggs were not baby chickens, but I guess that that terrible name was much better to him than thinking he was eating a quiche! Men!... It was really funny, every time during dinner that I would explain "this is a quiche" he kept saying... "Don't ruin it for me!" LOL! Ok, so here's the recipe. I got it out of Taste of Home Magazine.
Rainbow quiche
1 1/2 c. chopped fresh broccoli florets (I used more)
1 small onion, chopped
1 c. sliced fresh mushrooms (I used a small can instead and it was still good)
1 each small green, sweet red and orange peppers chopped (I found these at Publix in a little container over in the produce. These are not bell peppers!)
2 Tbsp butter (of course I used more!)
1 cup chopped fresh spinach (I just threw in 2 handfuls of unchopped spinach right out of the bag... it will cook down so I didn't see the need to chop it)
1 c. shredded Mexican cheese blend
6 eggs
1- 3/4 c milk (I used 2%)
1/2 tsp. salt
frozen pie crust 9 in. (I found that you should either buy the deep dish crust or just plan on having 2 quiches if you get the regular frozen pie shells.
In large skillet , saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into pie 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 center comes out clean. Let stand 10 min. before cutting. (It took less time for my oven... so keep an eye on it!)
Yes, now I see the editors note at the bottom! Ha! Wish I had seen that before. It does say that it will fill 2 frozen deep-dish pie shells! Oh well... Mine were just regular and not deep dish... one did kind of have an accident in my oven and exploded over, but I think that's cause the pie shell was broken and obviously my oven is leaning to one side!
This is also really good cold the next day!
1 small onion, chopped
1 c. sliced fresh mushrooms (I used a small can instead and it was still good)
1 each small green, sweet red and orange peppers chopped (I found these at Publix in a little container over in the produce. These are not bell peppers!)
2 Tbsp butter (of course I used more!)
1 cup chopped fresh spinach (I just threw in 2 handfuls of unchopped spinach right out of the bag... it will cook down so I didn't see the need to chop it)
1 c. shredded Mexican cheese blend
6 eggs
1- 3/4 c milk (I used 2%)
1/2 tsp. salt
frozen pie crust 9 in. (I found that you should either buy the deep dish crust or just plan on having 2 quiches if you get the regular frozen pie shells.
In large skillet , saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into pie 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 center comes out clean. Let stand 10 min. before cutting. (It took less time for my oven... so keep an eye on it!)
Yes, now I see the editors note at the bottom! Ha! Wish I had seen that before. It does say that it will fill 2 frozen deep-dish pie shells! Oh well... Mine were just regular and not deep dish... one did kind of have an accident in my oven and exploded over, but I think that's cause the pie shell was broken and obviously my oven is leaning to one side!
This is also really good cold the next day!
