Bacon Vegetable Quiche

Photo: psfreeman

Versatile recipe: Vidalia onions, green onions or leeks may be used; asparagus can take the place of broccoli; any available fresh herbs or cheese will work. From Shannon Koene: Blacksburg, VA. Recipe published in Simple & Delicious May/June 2009.

Yield: 6 servings
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  • 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


  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.
May 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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