Sunday, May 8, 2016

Roasted Vegetable Quiche with Spinach and Sharp Cheddar


Ingredients:

2 tsp olive oil
1 small red onion, cut into chunks
4 oz button mushrooms, quartered
Sea salt and freshly cracked pepper, to taste
5 stalks of asparagus, ends removed & cut into thirds
1 cup grape tomatoes
1 frozen pie crust
5 eggs
1 ½ cups milk
1 cup baby spinach
1/2 cup sharp cheddar

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Place the onion and mushrooms on the prepared baking sheet. Drizzle with a bit of olive oil then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.

Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue to roast for 10 minutes. Remove from the oven and set aside.

Reduce the oven to 375 degrees.

Spray a piece of tin foil with a bit of cooking spray then press it gently on top of the frozen pie crust and place into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.

Sprinkle the bottom of the crust with most of the baby spinach, followed by most of the roasted veggies, then half of the cheese.

Add the well whisked egg mixture. Sprinkle the remaining spinach, roasted veggies, and cheese on top.

Carefully place into the oven and bake for 30-40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Remove from the oven and let it rest for 10 minutes before slicing and serving.

Recipe Source - For the Love of Cooking

Brussels Sprouts, Leek and Gouda Pizza

This would be called "girl pizza" at our house. :)

Ingredients

Pizza dough for 1 large pizza
8-10 oz. Brussels sprouts, ends and outer leaves trimmed, thinly sliced
2 tsp. olive oil, plus more for brushing
Kosher salt and freshly ground pepper, to taste
Zest of ½ a lemon
1 tsp. lemon juice
3 oz. coarsely shredded Gouda
3 oz. coarsely shredded mozzarella
½ cup thinly sliced white/light green portion of a leek

Directions

Preheat to 500˚ F.  Roll out the pizza dough onto pizza pan. Lightly brush the perimeter of the dough with olive oil. In a medium bowl, gently toss the sliced Brussels sprouts with the olive oil, salt and pepper, lemon zest and lemon juice. Sprinkle the shredded Gouda and mozzarella over the round of pizza dough. Top with the Brussels sprouts in an even layer, followed by the leeks.

Bake until the cheese is melted and bubbling and the crust and toppings are lightly browned, about 10-12 minutes. Remove from the oven. Let cool slightly before slicing and serving.

Recipe source - Annie's Eats

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