Gruyere Veggie Quiche

READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    unbaked pie shell (I love the refrigerated roll-up type)
  • 1
    teaspoon cornmeal (or dry bread crumbs)
  • 1
    cup gruyere cheese, shredded
  • 1
    tablespoon flour
  • 1
    cup vegetables, chopped, sauteed and drained (we like mushrooms, red pepper, onion)
  • 1
    cup Baby Spinach, fresh, chopped
  • 1 12
    cups milk
  • 14
    cup Bisquick baking mix (I use Low-Fat)
  • salt and pepper, to taste
  • Topping
  • 12
    cup diced tomatoes
  • green onion top, about 2 T. chopped green part only
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DIRECTIONS

  • This quiche has both sauteed veggies and some fresh veggies. Start by sauteing about 1 cup vegetables in a little butter or oil. Set them aside to cool.
  • While the veggies are cooling, roll out the packaged pie dough. Sprinkle 1 t. cornmeal or breadcrumbs in the bottom of the baking dish (I like the Pampered Chef 11" round stoneware dish, but you can use a DEEP-DISH pie plate). Fit pie dough into plate.
  • Into pie dough, place cooled cooked vegetables (drain first), chopped fresh spinach, then gruyere cheese that has been tossed with 1 T. flour.
  • In a separate bowl, whisk together milk, eggs, Bisquick, salt and pepper. Pour over veggies.
  • Sprinkle the fresh diced tomatoes and green onions around the edge of the quiche.
  • Bake 375 for 45-50 minutes, or until center has puffed slightly and a knife tests clean.
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