Prep Time: 20 mins | Cook Time: 35 mins | Additional Time: 5 mins | Total Time: 1 hr | Servings: 6 | Yield: 1 9-inch quiche
This recipe has always been a part of my family since I was little. My Grandma taught me this recipe so I can share with my kids and with you as well! Give it a try and enjoy!
1 prepared 9-inch single pie crust
¼ cup butter
1 bunch green onions, chopped
3 cloves garlic, chopped
1 slice turkey bacon, cut into 1/2-inch pieces
1 (9 ounces) bag fresh spinach
1 (3.5 ounces) package shiitake mushrooms, sliced
½ cup chopped broccoli florets
¼ cup shredded sharp Cheddar cheese
4 large eggs, beaten
¾ cup milk
½ teaspoon of sea salt
½ teaspoon black pepper
½ cup shredded sharp Cheddar cheese
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Press the pie crust in a 9-inch pie dish.
Step 3: Place a large skillet on the stove and turn the heat to medium.
Step 4: Add the butter and allow it to melt.
Step 5: Add the garlic and green onions. Sauté for 5 minutes or until the garlic is aromatic.
Step 6: Add the turkey bacon and cook until done.
Step 7: Add shitake mushrooms, broccoli, and spinach. Cook for 5 minutes or until the veggies are soft.
Step 8: Add 1/4 cup of Cheddar cheese and stir until well combined.
Step 9: Transfer the mixture into the prepared pie crust.
Step 10: In a medium mixing bowl, add the milk, eggs, salt, and pepper. Whisk until creamy, then pour the mixture on top of the vegetable filling.
Step 11: Place inside the preheated oven and bake for 15 minutes. Remove from the oven and sprinkle 1/2 cup of Cheddar cheese on top.
Step 12: Put it back inside the oven and bake for another 10 minutes.
Step 13: Cover with aluminium foil and bake for another 10 minutes or until a toothpick comes out clean after inserting in the middle.
Step 14: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.
Step 15: Serve and enjoy!
Per Serving: 381 calories; protein 13.7g 27% DV; carbohydrates 21.9g 7% DV; fat 27.2g 42% DV; cholesterol 164mg 55% DV; sodium 574.5mg 23% DV.
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