What Should I Do With This?
March 25, 2012
My memory escaped me and I had no idea why I had a box of Pillsbury Pie Crusts in my fridge. But the expiration date was fast approaching so thought I’d turn to my Facebook friends for some suggestions. All sounded delicious, except the one with Portobello mushrooms, and it was a tough call. Final decision came down to wanting to try something healthier (yes, ironic statement given we’re talking about pie crust here) so I opted for a mixed vegetable quiche.
If you prefer the traditional eggy-quiches, this recipe won’t be for you. But if you like the idea of a versatile base quiche where you can add/subtract ingredients to the occasion or mood, this definitely fits the need. Just be sure to allow enough cooking time. This recipe calls for 20 minutes, but like most reviewers on FoodNetwork.com, mine took 40 minutes. If you’re adding other ingredients like bacon, you’ll want to adjust accordingly.
Now, I have one 9-inch crust left, what should I make next?
Mixed Vegetable Quiche with Cheddar and Parmesan recipe courtesy of “Quick Fix Meals with Robin Miller”
Ingredients:
1 (9-inch) refrigerated pie crust
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup cooked stir-fried vegetables
1 cup part-skim ricotta cheese
¾ cup grated cheddar
¼ cup low fat milk
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon grated parmesan
Directions:
1. Preheat oven to 375 degrees F.
2. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
3. In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with parmesan.
4. Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.
