Spinach, Artichoke, and Roasted Red Pepper Quiche

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    The thing I really like about the Land O Lake eggs are that they are produced by hens that are fed a vegetarian whole grain diet of whole grain corn and soybean meal.  There are no added hormones, antibiotics, animal fats, or animal by-products.  The price was reasonable as well.

      I settled on making a quiche because it really features the eggs but uses a lot of other wonderful ingredients as well.  I’ve made many quiches with ham, bacon, and sausage, but I wanted to go with a healthier, vegetarian version this time.  I asked around for my friends favorite versions and finally came up with spinach, artichoke, and roasted red pepper.  I added in some fresh rosemary from my garden along with cheddar cheese and queso fresco. 

     The finished quiche was gorgeous.  The top was a golden brown with fleck of green, red, and orange.  It was really a stunning meal that tasted as good as it look.  The vegetables added texture and flavor to the eggs while the cheeses blended in for a smooth finish.  We had two friends over for dinner and the four of us finished off the quiche.  This may be my favorite flavor combination to date!

Spinach, Artichoke, and Roasted Red Pepper Quiche (a Hezzi-D original)
1 refrigerated pie crust dough
10 oz. frozen spinach, thawed and water squeezed out
6 oz. marinated artichokes, chopped
6 oz. roasted red peppers, chopped
1 T. fresh rosemary, chopped
1/2 c. cheddar cheese, shredded
1/2 c. Queso Fresco, crumbled
1 c. low fat milk
4 Land O Lakes eggs
1 t. salt
1/2 t. black pepper

1.  Preheat the oven to 375 degrees.  Press the pie crust dough into a pie pan and shape the edges.  Set aside.

2.  In a large bowl combine the spinach, artichokes, red peppers, and rosemary.  Mix well to combine.  Spread into the bottom of the pie crust.

3.  In the same mixing bowl beat the eggs.  Add in the milk and milk well.  Add in both cheeses and stir.  Sprinkle with salt and pepper.  Pour the egg mixture over top of the vegetables.

4.  Bake for 45-50 minutes or until the top is golden brown and a knife stuck in the center comes out clean.  Remove from oven and let cool 5 minutes before cutting.