Ingredients
-
2
-
1
-
1
-
1
-
2
-
2
-
5
-
-
3
-
3/4
-
-
-
-
-
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!
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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. |
