MEATLESS MONDAY

This weekend we will be hosting good friends from Georgia who are coming for the UT vs GA football game. We'll probably be eating out for most of the weekend but I know we'll want a yummy breakfast on Sunday morning so I'll be making the RAINBOW QUICHE. I love it because it makes two pies, it has no meat, and it's easy to make ahead or freeze for later use. Even though we'll be yelling for opposite teams (GO BIG ORANGE!!!) I still want to feed them well!

RAINBOW QUICHE

Pastry for single crust pie (9inch)

1 1/2 c. chopped fresh broccoli florets

1 c. sliced fresh mushrooms (I omit since the hubby dislikes them)

1 small onion, finely chopped

1 each small green, red, and orange peppers, finely chopped (Kroger carries them in a 3 pkg-1 of each color!)

2 tbsp. butter

1 c. chopped fresh spinach

1 c. (4oz.) shredded Mexican Cheese blend

6 eggs

1 1/4 c. 2% milk (I use skim)

1/2 tsp. salt (I omit)

DIRECTIONS:   

• Line a 9 inch pie plate with pastry; trim and flute edges. In a large skillet saute broccoli, onion, mushrooms, and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk and salt; pour over cheese. 

• Bake at 350 for 45-55 min. or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Yield: 8 servings    You may also use this recipe to fill 2 frozen deep-dish pie shells. Bake the quiches for 40-45 min. Each yields 6 servings