Cooking from the Pantry Sunday Morning - Quiche

Mushroom Bell Pepper Quiche 

This Sunday morning, I'm cooking from the pantry, making quiche with whatever I have on hand. Today, I have mushrooms, various-colored bell peppers, onions, parsley, eggs, milk, cheese, and a 9-inch pie crust. Let's get started.

Ingredients

• 1 cup Portabella Mushrooms (diced)
• 1 cup Bell Peppers (diced) 
• 1/2 cup Red Onions / Scallions 
• 1/4 cup fresh chopped parsley
• 1 cup Sharp Cheddar and Gouda combined
• 5 large eggs
• 2/3 cup of low fat Milk
• 9" Pie Crust 
• 1 Small Baking potato (diced) 
• 4 cloves Garlic (minced)

Baking Tools : 4   4 1/2" tart shells or one 9"  Pie Dish

Prep time: 15     Cook Time: 30 - 35 minutes    Let Stand: 10 minutes

1. Preheat oven to 375 degrees.
2. Cook vegetables in a skillet with a tablespoon of Olive Oil on medium heat, starting with diced potatoes first. Then add the rest of the veggies and cook for about 5 minutes or until crisp-tender, stirring occasionally. Then remove from heat and let cool.
3. Beat eggs and milk in a medium bowl with a whisk until blended well. Season to taste with salt and pepper, or use MS Dash Herb & Garlic Seasoning. 
4. Stir in the cooled veggie mixture and 1/2 cup of cheese. Then, in tart pans or pie pans with pie crust, pour the mixture into the pie crust and place it on a baking sheet.
5. Bake 30 - 35 minutes. Top the quiche with the remaining cheese and bake 5 to 8 minutes or until a knife inserted in the center comes out clean. Let stand for about 10 minutes before serving. Check out my video on 3 Cheese Quiche for Kraft's Touch of Giving campaign.