Vegetable cheddar quiche

Name: Vegetable cheddar quiche
Total time: 75 min
Yield: 8 servings
Ingredients: 91 g broccoli florets; 0.12 tsps red pepper powder; 8 servings cilantro; 96 ml mushroom; 2 cloves garlic; 74.67 ml mayonnaise; 81.33 ml milk; 2 Tbs olive oil; 160 g onion; 3 Tbs parmigiano reggiano; 0.5 tsps black pepper; 1 pie crust; 0.5 tsps salt; 113 g sharp cheddar cheese; 30 g spinach

A Mediterranean-inspired Vegetable Cheddar Quiche packed with vitamins and minerals. This dish is perfect for brunch or a light dinner option.

Ingredients

broccoli florets

91 g

red pepper powder

0.12 tsps

cilantro

8 servings

mushroom

96 ml

garlic

2 cloves

mayonnaise

74.67 ml

milk

81.33 ml

olive oil

2 Tbs

onion

160 g

parmigiano reggiano

3 Tbs

black pepper

0.5 tsps

pie crust

salt

0.5 tsps

sharp cheddar cheese

113 g

spinach

30 g

Method

Preheat oven to 37
Unroll pie crust and place into pie plate, crimp edges and set aside. Cook vegetables and garlic in frying pan over medium heat on stove top for about 5 minutes until tender stir occasionally.
Add salt, pepper and cayenne pepper while cooking. After vegetables are tender, remove pan from the heat and set aside to cool.In a bowl, beat the eggs, mayonnaise and milk with a whisk until all is blended and smooth. Once vegetables have cooled, add them to the egg mix.
Add the cheese as well and then pour the mixture into the pie crust. Top with the 3 tbs of grated parmesan cheese.
Bake for 40-45 minutes until you can jiggle the pie plate and the center of the quiche is set and not jiggly! The top should be golden brown.
Let quiche stand for 10 minutes before cutting to serve.
Garnish with cilantro