Vegetable Quiche

Laura’s Blog Entry

When warm weather hits and asparagus is in season it’s time to make quiche! This version is jam packed with healthy veggies. The original recipe I had called for twice as much cheese, as well as six slices of bacon. This was delicious, but not too good for us. I totally revamped it and filled it with vegetables instead. I find that 4 oz. of Swiss is plenty of cheese and also lightens the calorie load. This is great served with some fresh fruit. Oh and it’s a good way to use up leftover cooked asparagus.

Ingredients:
One prepared piecrust
4 oz. Swiss cheese, shredded (or whatever cheese your prefer)
6 thin asparagus spears, blanched and cut into bite-sized pieces
4 large green onions, sliced on the bias – using the green stalk and all
1 cup sliced mushrooms
1/2 cup fresh spinach, chopped fine
1 roma tomato, diced
1 Tablespoon fresh basil, chopped fine
3 eggs
1 1/2 cup milk – I use 1%, but higher fat content makes it richer
Dash nutmeg

Instructions:
Prepare pie crust by placing it in the pie dish. No need to pre-bake.

Note: I use a glass pyrex baking dish that is on the deep side. If your dish is shallow, you’ll probably only need 2 eggs and 1 cup milk.

Preheat oven to 425 degrees.

Saute the green onions and mushrooms until softened.

In the piecrust layer the following: spinach, asparagus, cheese, onion and mushroom mixture, tomato and basil.

In a medium bowl lightly mix the eggs until blended. Add milk. Season with a dash of nutmeg and salt and pepper to taste.

Place pie dish on a cookie sheet and put in oven. Bake 15 minutes.

Reduce heat to 350 degrees and bake an additional 20-25 minutes until center is set. For best results when cutting, let cool 15 minutes.

Another note: You can substitute any vegetable you like. Broccoli, sauteed zucchini, etc. Go crazy!

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