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You Asked For It: Mixed Vegetable and Cheddar Quiche

I recently made my first quiche and would like some recipes. Any ingredients except Swiss cheese would be great. Thank you.

Dana Gilbert Hangartner, St. Petersburg

Lyn Wood of St. Petersburg says this is an easy recipe to make and she's right. At the store there are a few varieties of frozen stir-fry vegetable packages to choose from, so your favorite combination will be fine. Cook them according to package directions and add to the quiche. I baked the quiche for the full amount of time, but begin checking it at 25 minutes. Use a regular pie plate, not a deep dish as the mixture won't fill it up. Serve this with a green salad for a light lunch or dinner.

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Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Mixed Vegetable and Cheddar Quiche

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-skin ricotta cheese

¾ cup grated cheddar cheese

¼ cup low-fat milk

2 eggs, lightly beaten

2 teaspoons Dijon mustard

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon grated Parmesan cheese

Preheat oven to 375 degrees.

Press pie crust into bottom and up the sides of a 9-inch pie plate. Set aside.

In a large bowl, combine spinach and stir-fried vegetables and place on top of uncooked crust. In another bowl, combine ricotta, cheddar, milk, eggs, Dijon, salt and pepper. Mix well and spoon cheese mixture on top of vegetable mixture in prepared crust. Top with Parmesan.

Bake 25 to 30 minutes or until a knife inserted near the center comes out clean and crust is golden brown.

Makes 4 to 6 servings.

Source: Dana Gilbert Hangartner,
St. Petersburg

You Asked For It: Mixed Vegetable and Cheddar Quiche 08/24/10 [Last modified: Tuesday, August 24, 2010 10:46am]
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