Bacon Vegetable Quiche

Ingredients

• 1 9-inch unbaked pastry shell
• 2 cup(s) fresh baby spinach
• 1 cup(s) sliced fresh mushrooms
• 1 cup(s) chopped fresh broccoli
• 3/4 cup(s) chopped sweet onion
• 2 1/2 teaspoon(s) olive oil
• 3 eggs, lightly beaten
• 1 5-ounce can(s) evaporated milk
• 1 tablespoon(s) minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1 cup(s) (4 ounces) shredded cheddar cheese
• 6 bacon strips, cooked and crumbled
• 1/2 cup(s) crumbled tomato and basil feta cheese

Preparation

1. • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
2. • Meanwhile, in a large skillet, saute the spinach, mushrooms, broccoli and onion in oil until tender. In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.
3. • Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
4. • Cover edges loosely with foil. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.