Ingredients: 1 cup Broccoli florets,⅛ tsp cayenne pepper,Cilantro for garnish,1 cup sliced fresh mushrooms,1 cup sliced fresh mushrooms,2 cloves minced garlic,1/3 cup mayonnaise,1/3 cup milk,2 Tbs olive oil,1 cup chopped onions,3 Tbs parmesan cheese – freshly grated is best.,½ tsp pepper,1 refrigerated pie crust,½ tsp salt,1 cup shredded Sharp Cheddar cheese,1 cup fresh spinach
Instructions:
- Preheat oven to 37
- Unroll pie crust and place into pie plate, crimp edges and set aside. Cook vegetables and garlic in frying pan over medium heat on stove top for about 5 minutes until tender stir occasionally.
- Add salt, pepper and cayenne pepper while cooking. After vegetables are tender, remove pan from the heat and set aside to cool.In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth. Once vegetables have cooled, add them to the egg mix.
- Add the cheese as well and then pour the mixture into the pie crust. Top with the 3 tbs of grated parmesan cheese.
- Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly! The top should be golden brown.
- Let quiche stand for 10 minutes before cutting to serve.
- Garnish with cilantro
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