Cooking from the Pantry Sunday Morning - Quiche

Mushroom Bell Pepper Quiche 

Cooking from the pantry on this Sunday morning, making quiche with what ever I have on hand.  Today  I have mushrooms, various color bell peppers, onions, parsley, eggs, milk, cheese and 9" 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 skillet with tablespoon Olive Oil on medium heat, starting with dice potatoes first.  Then add the balance of 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 medium bowl with whisk until blended well.  Season to taste with salt and pepper or you can use MS Dash Herb & Garlic Seasoning. 
4. Stir in cooled veggie mixture and 1/2 cup of cheese.  Then tart pans or pie pan with pie crust, pour mixture into pie crust and place on baking sheet.
5. Bake 30 - 35 minutes, top quiche with remaining cheese; bake 5 to 8 minutes or until knife inserted in 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.