Easy Basic Quiche
Yield
1 piePrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
frozen or home made |
|
| 3 | large |
eggs
|
|
| ⅔ | cup |
light cream (half&half)
or 1/3 cup plain yogurt and 1/3 cup milk |
|
| 1 | cup |
monterey jack cheese
grated or combination of cheeses |
|
| ½ | cup |
mushrooms
sauteed |
*
|
| 1 | package |
spinach
frozen, cooked, or lightly cooked broccoli |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
frozen or home made |
|
| 3 | large |
eggs
|
|
| 158 | ml |
light cream (half&half)
or 1/3 cup plain yogurt and 1/3 cup milk |
|
| 237 | ml |
monterey jack cheese
grated or combination of cheeses |
|
| 118 | ml |
mushrooms
sauteed |
*
|
| 1 | package |
spinach
frozen, cooked, or lightly cooked broccoli |
|
Directions
Whip eggs until fluffy and add milk.
Stir together and add filling mixture.
Sprinkle cheese over bottom of pie crust and fill with egg-milk mixture.
Bake at 3 75 degrees 35 to 40 minutes.
Top will be golden brown.
Allow to cool some before cutting.
