Feta Veggie Quiche
This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!
Ingredients
- 1 tbsp 1 (9 inch) pie crust
- 3 eggs
- 1 ½ cups milk
- 1 tbsp all-purpose flour
- 1 cups chopped onion
- 1 cups sliced fresh mushrooms
- 1 cups fresh spinach
- 1 cups broccoli florets, chopped
- 1 cups crumbled Greek feta
- 1 cups salt
- 1 cups ground black pepper
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
- Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.
Notes
Substitute 1 whole egg and 4 egg whites for the 3 eggs to create a healthier version.
Use more feta if substituting American feta for the Greek feta.
Vegetables with greater moisture content may increase cooking time.
Nutrition Facts
Per Serving:
155 calories; protein 5.8g; carbohydrates 12.6g; fat 9g; cholesterol 77.6mg; sodium 277.2mg.