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Three Cheese-Vegetable Quiche

Blogger Cate O'Malley from Sweetnicks shares a favorite recipe. I do so love a good quiche. It just might have something to do with my Parisian-born mom. But as a staunch advocate for “clean eating,” I wanted something that was a little lighter on the egg scale. Behold this rustic vegetable quiche. Lunch never tasted so good.

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Prep Time 10 min
Total Time 55 min
Servings 6

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

1: tablespoon vegetable oil

3: portabella mushrooms, sliced

1/2: red onion, sliced

1: cup milk

1: box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1: teaspoon minced onion

1/3: cup egg whites (about 3 egg whites)

2: eggs

1/4: teaspoon salt

1/4: teaspoon pepper

1: cup Gouda cheese, shredded

3/4: cup Cheddar cheese, shredded

1: to 2 tablespoons Gorgonzola, crumbled

1/4: teaspoon dried parsley leaves

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Directions

1 Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.
2 Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
3 In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
4 Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.

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Posted 6/25/2012 10:33:46 AM REPORT ABUSE johnssaa20 said:

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I love this recipe and it will become a staple of my breakfast dishes. I am a meat lover and a mushroom hater, so I substituted a breakfast sausage for the mushrooms - so good! I also minced 1 shallot instead of the 1 teaspoon of minced onion that the recipe calls for. I think both substitutions added great flavor! But I think however anyone wants to do this recipe, you can't go wrong with Gouda, Cheddar, and Gorgonzola cheese!

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