Veggie Quiche
Ingredients

• 1 ready-to-bake 9-inch pie shell

• 4 large eggs

• 1/2 cup heavy cream

• 3/4 cup half and half

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 2 tablespoons unsalted butter

• 1 medium green onion, thinly sliced

• 3 ounces sliced mushrooms (optional)

• 1/2 small onion,  chopped

• 1 cup chopped baby spinach

• 1/2 Red Bell Pepper

• 4 ounces shredded cheese mix

​

​

Directions

​

1. Arrange oven rack in bottom third of oven and preheat oven to 350 degrees F.

2. Meanwhile, in bowl whisk eggs, heavy cream salt, pepper, cayenne, and nutmeg until smooth.

3. Heat butter in large skillet over medium-high heat. Add green onions and mushrooms, and cook 3 to 4 minutes or until vegetables are softened, stirring occasionally. Add red bell pepper and white onion. Stir in spinach  and cook 1 to 2 minutes or until spinach is slightly wilted, stirring frequently.

4. Place pie shell on rimmed baking pan. Spread half of cheese in even layer across bottom of pie shell. Spread vegetable mixture in even layer over cheese. Evenly pour egg mixture over vegetables, and then sprinkle remaining cheese over egg mixture.

5. Transfer to oven and bake 40 to 50 minutes or until center of quiche is just set. If edges of crust begin to get too brown before center of quiche is set, cover the edges with a silicone pie crust shield or a ring of aluminum foil for the last 10 to 15 minutes of baking time.

6. Transfer quiche to cooling rack; let stand 10 minutes. Slice and serve warm or at room temperature.

​