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Make pie crust. Roll out to 12-inch round on a lightly floured surface; fit into a 9 inch pie plate. Trim overhang to one half inch; turn under and flute to make a stand-up edge. Press excess water out of spinach; chop finely. Saute green onions and garlic in butter in a medium skillet until golden. Add spinach; cook over medium heat, stirring constantly until excess moisture evaporates. Combine spinach mixture, swiss cheese, eggs, milk, salt, basil and celery salt in a large bowl; stir to mix well. Turn into pastry shell. Arrange thinly sliced tomatoes around outer edge of quiche.
Bake in hot oven (425 F) for 15 minutes; lower oven temp to 350 F and bake 10 minutes longer. Bake quiche until center moves slightly when quiche is moved gently (about 10 minutes longer). Let stand 10 minutes before serving.
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