Vegetable Cheddar Quiche

2.5 oz. fresh baby spinach (about 4 good handfuls)
1 small onion, chopped
1 small carrot, shredded
1 T. butter 
4 eggs
1/2 C. milk
1/4 tsp. salt
1/2 tsp. black pepper
1 C. shredded sharp cheddar cheese
1 9" pie crust 

Melt the butter in a skillet, sauté the onion and carrot till tender (about 5-6 minutes). Add in the spinach and cook until the spinach has wilted. Remove from heat. Place the pie crust (use a fork to poke the crust to keep it from bubbling up) in a 350 degree oven and partially bake for 8 minutes. Remove the pie crust and set aside. Whisk together the eggs and milk, add the salt and pepper. Stir in the veggies and the cheese. Combine well. Pour into the pie shell and bake for 40-45 minutes. Remove from oven and allow to sit for 5 minutes before cutting.
from Janet's Appalachian Kitchen



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