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bacon vegetable quiche

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Bacon Vegetable Quiche

This bacon quiche is so versatile. You can use Vidalia onions, green onions or leeks. Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand.

Ingredients :
  • 1/2 cup crumbled tomato and basil feta cheese
  • 6 bacon strips, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 1 tbsp. minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 can (5 ounces) evaporated milk
  • 3 large eggs, lightly beaten
  • 2 cups fresh baby spinach
  • 2-1/2 tsp. olive oil
  • 3/4 cup chopped sweet onion
  • 1 cup chopped fresh broccoli
  • 1 cup sliced fresh mushrooms
Directions :
  1. Preheat oven to 450℉. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375℉.
  2. Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.
  3. In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
  4. Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
  5. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

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