- ½ cup fresh spinach
- ½ cup sliced mushrooms
- ½ cup tomatoes diced (grape or Roma works best)
- ½ cup broccoli chopped
- ½ cup onion diced
- ½ cup Velveeta cheese shredded save extra for topping
- ½ cup cheese of choice shredded save extra for topping
- salt and pepper to tast
- Seasoning Blend to taste (Mrs. Dash)
- 4 oz cream cheese
- 1 cup heavy whipping cream (divided)
- 8 large eggs
- 2 deep dish pie shells (readymade pie sheets or homemade crust, if you are ambitious)
Preheat oven to 350°.
In a mixing bowl, combine spinach, mushrooms, tomatoes, broccoli, onion, and shredded cheeses.
Season with salt, pepper, and seasoning blend.
Mix and set aside.
In a second mixing bowl, cut and mix softened cream cheese with ⅔ cup heavy whipping cream.
Gently mix until well blended (mixture will be lumpy).
In a separate bowl, crack eggs and add salt and pepper and 1/3 cup heavy whipping cream.
Whisk until blended. Combine egg mixture with cream cheese mixture until well blended.
Place pie shells on a baking sheet to avoid overflow.
Fill each shell two-thirds of the way full with vegetable filling.
Pour egg mixture over vegetable filling and use a fork to separate the filling, allowing the mixture to evenly coat and cover the filling.
Fill pie shell to the edge (the shell will appear full but will bake down).
Use extra shredded cheese to sprinkle over the top of the quiche mixture.
Use a pastry brush to lightly brush egg wash onto the outer pie crust to give it a golden finish.
Bake for 45 minutes to 1 hour or until golden brown.
Remove quiche from the oven and let cool for half an hour.
Use a sharp knife to slice and serve.
“Quiche is a delicious savory pie that is appropriate as a side dish or a main course. There is no real ‘right’ way to make the filling for this dish, so be creative and add what you like. Quiche may include a variety of combinations of vegetables, proteins, and cheeses baked together in a custard-like egg filling. For this recipe, I am making it vegetarian.”