Recipe: Veggie Quiche

Are you looking for a fabulous treat to celebrate Valentine's Day? Well, I've got the one for you! Even better? It doesn't have to be Valentine's Day to enjoy it!

My family loves this quiche.  Even better, we love veggie quiche.  Here is the tried and true recipe we use.  It's easy and a crowd pleaser.

First, put the tablespoon of EVOO into a fry pan and add the peppers, mushrooms, onions, red onions, and spinach.  Heat until the spinach is wilted and the remaining veggies are cooked through.

Once the veggies are cooked through, put them in a bowl to cool.

While the veggies are cooling, prepare your pie crust by molding it into the pie pan.

Make sure you poke the pie crust with a fork to create holes for the steam build up to escape and for the pie crust to cook evenly.

Once the veggies are cooled, add the 2 cups of Egg Beaters and pour into the pie pan.

Pinch the excess pie crust to prevent the egg mixture from spilling out.

Top with cheese and chives, and pop into the pre-heated oven for 30 minutes or until the eggy mix is firm in the middle and the pie crust is golden brown. 

We usually serve the Quiche with a salad - if served for lunch or dinner - or turkey sausage - if served for breakfast.  But however you serve it, it is a sure-fire, easy-to-make dish you will make for years to come.

Veggie Quiche

1 cup chopped Spinach leaves
3/4 cup diced red, yellow, and orange bell peppers
4 oz can of mushrooms
1/2 cup shredded cheese (use your favorite - we use Colby Jack)
1/4 cup diced red onions
1 teaspoons chives
2 cups of Egg Beaters
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 Pillsbury Pie Crust

Put the EVOO in a fry pan, put on medium-high.  Add peppers, mushrooms, onions, red onions, and spinach in a pan and heat through until the spinach is wilted.  Once this is done, put the veggie mix into a bowl to cool.  In the meantime, place the pie crust in a pie pan and mold it to hug the pan.  Take a fork and poke the bottom of the crust multiple times.  This will help with making sure the pie crust cooks evenly and does not rise.

Once the veggies have cooled, add the 2 cups of Egg Beaters and mix. Pour egg and veggie mixture into the prepared pie pan.  Top with chives and cheese.  Bake in oven on 350 (pre-heated) for 30 minutes or until firm in the middle and pie crust is golden brown.