Vegetable Quiche

Vegetable Quiche

  • 1 refrigerated pie crust, softened as directed on box
  • 1 tablespoon vegetable oil
  • 3 portabella mushrooms, sliced
  • 1/2 red onion, sliced
  • 1 cup milk
  • 1 box Hanover Foods frozen chopped spinach, thawed, squeezed to drain
  • 1 teaspoon minced onion
  • 1/3 cup egg whites (about 3 egg whites)
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Gouda cheese, shredded
  • 3/4 cup Cheddar cheese, shredded
  • 1 to 2 tablespoons Gorgonzola, crumbled
  • 1/4 teaspoon dried parsley leaves
  1. Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box.
  2. In a medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
  3. In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
  4. Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.
Category

Lunch & Dinner, Side Dishes