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Broccoli and Mushroom Quiche

Mood: Sensual

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
Prep 10-15 Minutes, Cook 60-70 minutes

• 1 (10-ounce) box frozen chopped broccoli pieces, thawed and drained

• 1 (8-ounce) carton fresh sliced mushrooms

• 1 (9-inch) frozen deep dish prepared pie crust

• 1 medium onion, diced

• 1 - 2 garlic cloves, minced

• 4 - 5 eggs

• 1 cup liquid non-dairy creamer

• A good handful of shredded Swiss cheese (3/4 to 1 cup)

Note: You can omit the cheese - it's your choice

• 2 tablespoons flour

• Salt and pepper to taste

• Medium sauce pan

• Bowl

Preparation (Do it!)
1. Preheat oven to 375° F.

2. Gently sauté mushrooms, onions and garlic in a tiny amount of olive oil.

3. Arrange mushrooms, onions and broccoli in pie crust.

4 Place eggs and non-dairy creamer into a bowl and beat.

5. Add shredded Swiss cheese, flour, salt and pepper and mix to combine.

6. Pour mixture over vegetables.

7. Bake at 375° for 1 hour to 1 hour and 15 minutes, until mixture is set.

NOTE. Cover the quiche loosely with aluminum foil if the center is not quite set and the crust is browning too quickly.

8. Cut into wedge-shaped pieces and serve warm.


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