Ingredients

  • 1 cup Broccoli florets
  • ⅛ tsp cayenne pepper
  • Cilantro for garnish
  • 1 cup sliced fresh mushrooms
  • 2 cloves minced garlic
  • 1/3 cup mayonnaise
  • 1/3 cup milk
  • 2 Tbs olive oil
  • 1 cup chopped onions
  • 3 Tbs parmesan cheese – freshly grated is best.
  • ½ tsp pepper
  • 1 refrigerated pie crust
  • ½ tsp salt
  • 1 cup shredded Sharp Cheddar cheese
  • 1 cup fresh spinach

Ready In 75 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat oven to 37
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Step 2

  • Unroll pie crust and place into pie plate, crimp edges and set aside. Cook vegetables and garlic in frying pan over medium heat on stove top for about 5 minutes until tender stir occasionally.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 3

  • Add salt, pepper and cayenne pepper while cooking. After vegetables are tender, remove pan from the heat and set aside to cool.In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth. Once vegetables have cooled, add them to the egg mix.
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Step 4

  • Add the cheese as well and then pour the mixture into the pie crust. Top with the 3 tbs of grated parmesan cheese.
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Step 5

  • Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly! The top should be golden brown.
  • EQUIPMENT:
  • Length: 45 minutes

Step 6

  • Let quiche stand for 10 minutes before cutting to serve.
  • Length: 10 minutes

Step 7

  • Garnish with cilantro
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