Garden Vegetable Quiche


  • 1 (9 inch) unbaked deep dish pastry shell
  • 1 small red onion, sliced
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup diced yellow summer squash
  • Ad
  • 3 garlic cloves, minced
  • 1 Tbsp. butter
  • 1/2 cup fresh baby spinach
  • 1 cup shredded Swiss cheese
  • 4 eggs
  • 1 2/3 cups heavy whipping cream
  • 1/2 tsp. salt
  • 1/2 tsp. minced fresh rosemary
  • 1/4 tsp. pepper


Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees F for 8 minutes. Remove foil, bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350 degrees F.

In a large skillet, saute the onion, mushrooms, squash, and garlic in butter until tender. Add spinach, saute 1 minute longer. Spoon into crust and top with cheese.

In a bowl, whisk the eggs, cream, salt, rosemary, and pepper until blended. Pour over cheese. Cover edges of crust loosely with foil.

Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

By Robin from Washington, IA


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