Spinach Quiche
By Yankee Magazine|Oct 27 2010|
Ingredients
3/4 cup chopped green pepper
3/4 cup chopped onion
1-1/2 cups chopped celery (can substitute mushrooms)
2 cups chopped zucchini
1-1/2 teaspoons minced garlic
3 tablespoons oil
7 eggs
1 8-ounce package cream cheese, softened and diced
3 cups cheddar cheese, shredded
1 teaspoon seasoned salt
l/8 teaspoon pepper
basil to taste
2 10-ounce packages chopped spinach, cooked and drained
1 to 1-1/2 cups grated Parmesan cheese
Instructions
Sauté peppers, onion, celery, zucchini, and garlic in hot oil. Beat eggs and combine with cream cheese and cheddar cheese and seasonings. Add spinach and Parmesan cheese to egg mixture and combine with vegetables. Mix well. Bake in a 10-inch springform pan (or make two thin pies by using two pans) at 350°F for 1 hour, until pie is set in center. Cool 10 minutes before cutting.
