Spring Queen's Quiche
Elegant and festive quiche featuring spring's finest baby greens and Organic Valley Baby Swiss cheese.
Prep Time: 0:25
Total Time: 1:25
Servings: 10
Ingredients:
2 tablespoons Organic Valley Salted Butter
1 cup mushrooms (cleaned and sliced thin)
3 cloves fresh garlic (peeled and minced)
2 cups spinach (washed and patted dry, then chopped)
6 Organic Valley Grade A Extra Large Brown Eggs
1/4 cup Organic Valley Half & Half
4 medium green onions (chopped fine)
2 tablespoons fresh parsley
4 ounces Organic Valley Baby Swiss Cheese (grated)
1 9-inch pie crust (whole grain store bought or make from scratch)
sea salt and pepper (to taste)
Instructions:
Preheat oven to 375° F.
In a large, heavy skillet, saute mushrooms and garlic in butter over medium heat, until soft and golden. Add spinach and saute, stirring, about 1 minute -- until just wilted, tender yet bright green. Remove skillet from heat. Season mixture with sea salt and pepper.
In a small mixing bowl, whisk together eggs and half & half. Add green onions and fresh parsley.
Place prepared pie crust on a baking sheet. Sprinkle grated Baby Swiss over the bottom of shell and arrange spinach/mushroom mixture on top. Pour egg mixture over spinach and bake in the middle of the oven for 30-35 minutes, turning the pan midway through bake time. Turn off oven and allow quiche to set in the oven for another 10-15 minutes.
Note:
Add cubed Organic Prairie Hardwood Smoked Boneless Ham for a spring-inspired protein boost. Garnish with fresh spring greens if desired.
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Customer rating:
very tasty! fat can be reduced by halving butter and using 2% milk with delicious results