• Tips From Pips

Farm Fresh Veggie Pan Quiche

Updated: Nov 11




Ingredients:

• 1 Cup Freshly grated Parmesan cheese

• 2 Cups Shredded Cheddar Cheese

• 1 Cup Mozzarella Cheese, shredded

• 4 T Whole Wheat flour, divided

• 2 (9 inch) pastry for pie crust

• 1/2 Cup half and half or light cream

• 2 Cups 1% Milk

• 10 Eggs, beaten

• 1 Cup Fresh chopped carrots

• 5 T chopped Scallion

• 2 garlic cloves, minced

• ½ Cup chopped Vidalia onion

• 8 oz. fresh spinach

• ¼ tsp sea salt, pepper


Directions:

1. Preheat oven to 400 degrees. Spray a 9x11 Baking Pan with non-stick cooking spray.

2. Press both pie pastries into the bottom of the Baking Dish.

3. Bake pie crust in preheated oven for 10 minutes, until browned.

4. Reduce oven heat to 350 degrees.

5. Mix Cheddar cheese, Parmesan cheese, mozzarella and 2 tablespoons flour in a bowl; (reserve 1 cup for the top) spread over the warm pie crust.

6. Spoon the carrots, scallion, garlic and Vidalia onion over the cheese mixture, and top with the spinach.

7. Mix the half-and-half, milk, eggs, 2 tablespoons flour, salt and pepper together in a bowl. Pour mixture carefully over top of the spinach, and top with remaining cheeses.

8. Bake in preheated oven until set in the center, 40 to 50 minutes. Cool for 10 minutes before cutting.

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