Veggie Quiche

If there is a better combination than eggs, cheese, and veggies, I can’t think of it. This tasty quiche is bursting with the full color spectrum of vegetables and loaded with cheesy goodness. We love this recipe for it’s yummy simplicity. It’s the perfect dish to prepare for guests or busy weeks, as it lasts in the fridge for about one week and can be easily reheated. We use a premade pie crust, but if you are feeling ambitious feel free to make your own. Also feel free to take liberties with the vegetables in this recipe, depending what is in season. Whatever veggies you use, you will be sure to enjoy this quiche.

Ingredients:

• 1 pie crust
• 2 cups fresh chopped spinach or 1 cup frozen chopped spinach
• ½ zucchini squash
• 1 red bell pepper
• 1 clove of garlic
• ½ red onion
• 1 cup baby bella mushrooms
• 6 eggs
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons butter
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• ¼ cup crumbled feta cheese

1. Preheat oven to 400℉
2. Begin by melting the butter and brushing it on the pie crust. Set prepared pie crust aside.
3. Chop zucchini, bell pepper, garlic, onion, and mushrooms
4. Saute chopped vegetables over medium-low heat in remaining butter for about 10 minutes.
5. Add a layer of cheddar and Parmesan to the pie crust. Set aside half of the cheeses for the next layer.
6. Place vegetables on top of cheese layer in pie crust. Top with remaining cheese.
7. Whisk eggs together in medium bowl with salt, pepper, and nutmeg.
8. Pour eggs on top of vegetables and cheese.
9. Place quiche in oven for 15 minutes. After 15 minutes, reduce oven temperature to 325℉, cook quiche for 35 additional minutes.
10. With 20 minutes left of cooking, sprinkle feta cheese on top of quiche.
11. Allow quiche to cool for 10 minutes before serving.