Bacon Vegetable Quiche Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 large eggs lightly beaten
- 2 cups fresh baby spinach
- 6 bacon strips cooked and crumbled
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup sliced fresh mushrooms
- 1 can (5 ounces) evaporated milk
- 1 unbaked pastry shell (9 inches)
- 3/4 cup chopped sweet onion
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary crushed
- 1 cup chopped fresh broccoli
- 2-1/2 teaspoons olive oil
- 1/2 cup crumbled tomato and basil feta cheese
- Carbohydrate 1.75229362400032 g
- Cholesterol 266.49 mg
- Fat 6.37003513216329 g
- Fiber 0.540903109278142 g
- Protein 8.78881975316724 g
- Saturated Fat 1.96705863921665 g
- Serving Size 1 1 serving (92g)
- Sodium 99.1314943235426 mg
- Sugar 1.21139051472218 g
- Trans Fat 1.10485247767523 g
- Calories 98 calories
Directions Preheat oven to 450degrees. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375degrees. Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted. In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese. Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375degrees. Place quiche on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 6 servings. Originally published as Bacon Vegetable Quiche in Simple & Delicious May/June 2009, p33 Nutritional Facts 1 slice equals 384 calories, 25 g fat (12 g saturated fat), 152 mg cholesterol, 651 mg sodium, 24 g carbohydrate, 1 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend
