Thursday, March 1, 2012

Vegetable Quiche

1 package frozen spinach, thawed
1/2 cup chopped onion
1 tomato, chopped
1/2 cup shredded cheese
1 Tablespoon flour
4 eggs
1 cup milk
salt and pepper to taste

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup + 1 Tablespoon vegetable shortening
2-3 Tablespoons cold water

Begin by making the dough for the pie crust. Combine flour and salt. Cut in shortening using a pastry blender. Add water one tablespoon at a time and toss with a fork to combine. Continue adding water until dough holds together. Shape dough into a ball, cover with plastic wrap, and refrigerate for 45 minutes.

While the dough is chilling, thaw the spinach in the microwave. Saute the onions in a couple tablespoons of olive oil until golden brown and tender.

Toss the flour with shredded cheese and added all vegetables. Beat eggs and add milk. Season with salt and pepper.

Preheat oven to 350 degrees. Roll out pie crust slightly larger than pie plate. Press firmly onto the bottom and sides of pan and trim edges. Add vegetables and cheese into the pie plate. Pour egg mixture on top of the vegetables. Bake for 30 minutes or until center is set. Let cool for 10 minutes before serving.

Additional Notes:
- Other vegetable options include bell peppers, mushrooms, and green onions. Use whatever you have on hand!
- Add cooked, chopped bacon, sausage, or ham.
- Try Swiss, Monterrey Jack, or Gouda cheese for different flavors.

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