Ingredients
- 6 ounces of frozen chopped spinach, defrosted and squeezed very dry.
- 1 small to medium zucchini
- 1 clove garlic, minced
- 1 large yellow or red bell pepper cut into 8 strips
- salt and pepper to taste
- 3/4 to 1 cup crimini mushrooms, sliced
- 4 eggs
- low-fat milk
- 4 ounces of cream cheese
- 1 tablespoon butter
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Spinach and Zucchini Quiche
Time: 60 minutes prep, 45 minutes cook
Servings: 8
Directions
- preheat oven to 350 F.
- Prepare a 9-inch pie shell.
- Thaw the spinach and squeeze dry.
- Peel and save strips of the zucchini skin.
- Grate the zucchini pulp.
- Mix spinach, grated zucchini and garlic together.
- Season with salt and pepper to taste.
- Break the eggs into a 2-cup measure, add milk to equal 2 cups.
- Mix eggs and milk together.
- Put the vegetables into the cooled crust.
- Set the cream cheese in the center.
- Pour the egg mixture over vegetables and cheese.
- Arrange the zucchini peel and bell peppers into a petal shape on top and around cheese.
- Insert the mushroom slices around the edge of the filling and one in the middle of the cheese.
- Add bits of butter on top of quiche.
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Summary
A colorful vegetable quiche of spinach, zucchini, orange bell peppers and mushrooms. A delightful luncheon dish.
Recipe adapted from Nicholas Mosse, an Irish tableware pottery company.
2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk. Off." All rights reserved.
