Broccoli Feta Quiche

Broccoli Feta Quiche

(4 servings)    Printable Version
  • 2 Tablespoons vegetable or canola oil
  • 1 small onion - chopped
  • 3 teaspoons fresh basil - chopped
  • 2 cups finely chopped broccoli
  • 1 and 1/2 cups sliced mushrooms
  • 4 cloves of garlic - chopped
  • 4 large eggs
  • 1 cup crumbled feta cheese
  • 1 cup grated Cheddar cheese
  • salt & pepper to taste
  • 1 store-bought unbaked pie crust
Preheat oven to 375 degrees.

Poke several holes in the bottom of the pastry crust with a fork. Par-bake the crust for 10 minutes and remove it from the oven.

In a large skillet over medium heat, heat the oil and saute the onions, basil, broccoli, mushrooms and garlic together for about 5 minutes or until the mushrooms become tender.

In a medium mixing bowl, beat the eggs with salt and pepper (and a pinch of onion powder if you like). Add the cheeses and stir to combine.

Spread the sauteed mixture over the bottom of the pie crust. Pour the egg and cheese mixture over the top.

Bake for 45 minutes or until the egg is completely set and the top is golden brown.

Let the quiche stand for at least 10 minutes before slicing into wedges and serving.

If you like, you could also add cooked and crumbled bacon and/or sausage to this dish. Just stir it in with the sauteed ingredients before adding it to the pie crust.

Mr Breakfast would like to thank campbell for this recipe.

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