This was my first attempt ever at making a Quiche and it was pretty damn good. I did not use the unbaked pastry shell that is listed in the recipe. I ended up taking a stick of butter and coated the dish by rubbing the end of the stick of butter in the dish.
1 unbaked Pastry Shell (9 inches)
2 Cups Fresh Baby Spinach
1 Cup Sliced Fresh Mushrooms
1 Cup Chopped Fresh Broccoli
3/4 Cup Chopped Sweet Onion (I hate chopping onions, so I used the dehydrated ones)
2-1/2 teaspoons Olive Oil
3 eggs, lightly beaten (I used more like 4-6 eggs because my dish was a little deeper)
1 Can (5 ounces) evaporated milk
1 Tablespoon minced fresh rosemary OR 1 Teaspoon Dried Rosemary, Crushed
1/4 teaspoon each Salt and Pepper
1 Cup (4 ounces) Shredded Cheddar Cheese
6 Bacon Strips, cooked and crumbled (If you love bacon like my family, you can use more)
1/2 Cup crumbled Feta Cheese (The recipe calls for Tomato & Basil Feta Cheese)
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil, bake 5 minutes longer.
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.
Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
Bake, uncovered, at 375 degrees for 35 - 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent over browning). Let stand 5 minutes before cutting.
If you are planning ahead and want to freeze, cover quiche before baking and freeze for up to 2 months.
If you are going to freeze quiche, thaw in the refrigerator. Bake, uncovered, at 375 degrees for 35 - 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent over browning). Let stand 5 minutes before cutting.
**If you decide to make the quiche without the pastry shell, then all you need to do is bake and not have to worry about covering the edges with foil**
