Weeknight Quiche

  Weeknight Quiche                                                                                                                   

  • 1 cup sliced fresh mushrooms
  • 1 onion, chopped
  • 1 pkg. (10 oz.) frozen chopped spinach (or broccoli), thawed and drained
  • 5 eggs
  • 1/3 cup milk
  • 1 cup grated cheddar or Mozzarella cheese
  • 1 frozen pie crust (9 or 10 inch, thawed)
  • 1/4 cup bacon bits (or diced ham or bacon pieces)
  • 1 can Rotel tomatoes (drained)
  • salt and pepper (to taste)

Heat oven to 375 degrees. Cook mushrooms and onion in large skillet sprayed with cooking spray on medium-high heat 5 minutes or until crisp-tender. Remove from heat; stir in spinach.

Beat eggs, milk and tomatoes in medium bowl with wisk until well blended. Add spinach mixture, cheese and seasoning; pour into crust. Top with meat.

Bake 50 minutes or until center is set and top is golden brown.

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