Ingredients
-
2
-
1
-
1
-
1
-
2
-
2
-
5
-
-
3
-
3/4
-
2 1/2
-
1/2
-
-
1
-
Directions
Broccoli Mushroom Feta cheese Quiche, This recipe was originally in the Horn of the Moon Cookbook – a wonderful Vegetarian cook book – I have modified and changed the recipe adding garlic and using Feta Cheese instead of Sour cream – Serve this with a green salad and enjoy, Just made this and it was lovely I’m wondering if it can be frozen , Love this recipe because it’s so easy to play with! Tonight used an Irish Stout Cheddar, Gouda with mustard seeds, buffalo ricotta, and a gorgonzola/walnut cheese spread I didn’t have broccoli so I substituted romanesco I didn’t have mushrooms so used 4 oz of diced panchetta Absolutely devine!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375 Degrees F. |
|
2
Done
|
in the Veggie Oil, Over Medium Heat, Saute the Onions, Thyme, Basil, Garlic& Broccoli For Apprx 3-5 Minutes Add Mushrooms and Season With Salt. |
|
3
Done
|
Only Saute Until the Mushrooms Are Tender, Drain Liquid. |
|
4
Done
|
Add the Cheeses to the Beaten Eggs, Mix Well. |
|
5
Done
|
Put the Broccoli Mixture in the Unbaked Pie Shell. |
|
6
Done
|
Pour in the Egg/Cheese Mixture. |
|
7
Done
|
Bake 45 Minutes or Until It Is a Lovely Gold Color and All Puffy. |
|
8
Done
|
Let Stand For 10 Minutes, Slice and Serve. |
