Take-In Thursday ~ Veggie Quiche

This week's recipe is a quiche recipe we thought you may want to try for your family's Mother's Day brunch this weekend. It is simple to make and filled with vegetables. We are always grateful for one-dish wonders that we can prepare ahead of time and set in the oven to bake. We would love to know what you think of the recipe. Please comment on our facebook page to let us know if you tried it and how you liked it. We also recommend trying different filling combinations with different veggies and herbs. Adding tomatoes to this recipe would give you three of our 10 top Superfoods in one dish! For the meat lovers out there, you can put some meat in the mixture too!

Veggie Medley Quiche
Adapted from Taste Of Home

Ingredients:
1 refrigerated pie pastry
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup broccoli, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 eggs, beaten
1/2 cup milk
1/2 cup fat-free cottage cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
1/4 teaspoon salt & pepper

Directions:1. Unroll pastry to a 9-in. pie plate. Trim and flute edges of the pastry. Line pastry with aluminum foil. Bake at 450° for 6-8 minutes. Remove the foil and bake for another 5 minutes longer. 2. 2. Cool on a wire rack. Reduce heat to 350°.
3. In a small skillet, cook the broccoli, onion and red pepper until vegetables are tender; drain. Stir in spinach.
4. Spread vegetables into pie dish.
5. In a small bowl, combine the eggs, milk, cottage cheese and seasonings.
6. Pour egg mixture over the vegetables in the pie dish.
7. Bake for 35-40 minutes or until a knife inserted near the center comes out clean.
8. Let stand for 10 minutes before cutting.

Get Fit For It,

D & K

photos from:
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