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Ginnys.com/Blog
RECIPES
Veggie Quiche
1 prepared pie crust
3-4 jalapeno rings, minced
5
eggs
salt
and
pepper
½ c. milk
1 ½ c. Monterey Jack cheese, shredded
1 c. spinach, chopped
1 Roma tomato, sliced and diced
1 green onion, chopped
1. Cover the bottom pie plate with aluminum foil. Press in the pie crust.
2. In a large bowl, whisk together the eggs, milk, spinach, onion, jalapeno,
salt and pepper until well blended. Stir in the cheese.
3. Slice 4 thin rings off the tomato and set aside. Dice the rest of the tomato
and stir into the egg mixture.
4. Pour the egg mixture into the crust. Close and lock the lid.
Plug in the pie maker and begin timing 15 minutes.
5. Open the pie maker and add 4 slices of tomato to the top of the quiche.
Close and lock the lid and time for another 15-20 minutes until the top of
the quiche is completely browned.
6. When done, remove the quiche (lift by the foil) and let it rest for a few
minutes before serving.
Serves 4
