Recipe: Broccoli Mushroom Feta cheese Quiche
Description: This recipe was originally in the "Horn of the Moon Cookbook" - a wonderful Vegetarian cook book - I have modified and changed the recipe adding garlic and using Feta Cheese instead of Sour cream.- Serve this with a green salad and enjoy
Ingredients: [{"text": "2 tablespoons vegetable oil"}, {"text": "1 cup chopped onion"}, {"text": "1 teaspoon dried thyme (or 2 tsp fresh finely chopped)"}, {"text": "1 teaspoon dried basil (or 2 tsp fresh finely chopped)"}, {"text": "2 cups finely chopped broccoli, crowns & stems"}, {"text": "2 cups sliced mushrooms"}, {"text": "5 cloves garlic, chopped"}, {"text": "salt"}, {"text": "3 eggs, beaten"}, {"text": "3/4 cup feta cheese"}, {"text": "2 1/2 cups cheddar cheese, grated (I like aged white)"}, {"text": "1/2 cup monterey jack cheese, grated"}, {"text": "salt & pepper"}, {"text": "1 unbaked pie crust"}]
Instructions: Preheat oven to 375 degrees F.
In the veggie oil, over medium heat, saute the onions, thyme, basil, garlic& Broccoli for apprx 3-5 minutes Add Mushrooms and season with salt.
Only saute until the mushrooms are tender, drain liquid.
Add the cheeses to the beaten eggs, mix well.
Put the broccoli mixture in the unbaked pie shell.
Pour in the egg/cheese mixture.
Bake 45 minutes or until it is a lovely gold color and all puffy.
Let stand for 10 minutes, slice and serve.
