Broccoli Mushroom Quiche
Ingredients
- 2 Tbs. sunflower oil (I use Peanut Oil)
- 1 C. chopped onion
- 1 tsp. dried thyme leaves
- 1 tsp. dried basil leaves
- 2 C. chopped broccoli, stems and flowerets
- 2 C. sliced mushrooms
- 1/2 tsp. salt, divided
- 3 eggs
- 3/4 C. sour cream
- 2 1/2 C. grated Monterey Jack cheese
- Dash of black pepper
- 1 unbaked 10" pie shell
Directions
Preheat oven to 375 degrees. Heat the oil in a 10 in. frying pan and sauté the onions, thyme, basil and broccoli over medium heat. After five minutes, add mushrooms and 1/4 tsp. of salt. Sauté until tender. Remove from heat and drain any excess juices from vegetables. In a bowl, beat the eggs. Add the sour cream, then the cheese, 1/4 tsp. salt and pepper. Mix well. Put vegetables into pie shell and pour the cheese mixture on top, or mix vegetables with cheese and place mixture into pie shell. (I mix it before putting into shell) Bake 40 to 45 minutes, until golden & puffy. Let set 10 minutes before cutting. Serves 6.
