Donnalee's Birthday Quiche
photo by HeatherFeather
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 9 inch pie pastry
- 59.14 ml red pepper, julienned
- 59.14 ml green onion, sliced
- 59.14 ml fresh broccoli florets, chopped
- 59.14 ml fresh mushrooms, thinly sliced
- 59.14 ml onion, chopped
- 59.14 ml zucchini, thinly sliced
- 14.79-29.58 ml butter or 14.79-29.58 ml olive oil, for sauteeing, as needed
- salt, to taste
- pepper, to taste
- 59.14-118.29 ml cheese, shredded
- 3-4 large eggs
- 177.44 ml heavy cream
- 177.44 ml milk
- 1.23 ml horseradish (using a household flatware teaspoon to measure)
directions
- Preheat oven to 375°F.
- Partially bake the pie pastry in a 9" pie plate (ungreased) for 5 minutes.
- Sautee a mixture of veggies in butter or oil until soft and tender but not mushy, seasoning them a bit to taste with salt & pepper.
- Sprinkle a small amount of the cheese on the bottom of the pie pastry.
- Sprinkle the veggies over the cheese, then sprinkle with the rest of the cheese.
- Combine eggs, cream, milk, as much salt & pepper as you like to add.
- Take an ordinary teaspoon from your flatware drawer (not ameasuring spoon) and take about 1/4 tsp ish and add to the egg mixture.
- Mix well and pour over the veggies and the cheese.
- Bake at 375 F for about 40 minutes or until set.
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