Lakewinds Quiche
By Nancy LaLiberte
Yields 1-9" pie / 4-6 servings
Ingredients
1 pie crust, uncooked
1/2 cup sun dried tomato
1 cup mushrooms sliced
1/2 onion diced
1/2 cup artichoke hearts quartered
1/4 teaspoon thyme
2 tablespoons olive oil
1/2 cup spinach leaves chopped
1 cup milk
3/4 teaspoon dried mustard
dash nutmeg
7 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese shredded
1/4 cup Parmesan cheese shredded
Instructions
Have unbaked pie crust ready to go. Hydrate tomatoes in simmering water. Drain, cool, and cut into mediium size pieces. Sauté onion, mushrooms, and thyme in olive oil until onions are transparent. Add remaining vegetables. Sauté only for 1-2 minutes. In a large bowl, combine milk, eggs, cheeses, spices and whisk smooth. Add vegetables and tomatoes. Pour into crusts.
Bake at 350°F for 30 - 40 minutes or until quiches reach an internal temperature of 140°F.