Vegetable Quiche

What a warm, cozy, creamy dish for those chilly winter mornings. This quiche is packed with vegetables and perfect for weekend brunching.

Adapted from All Recipes.

Ingredients

Makes one large quiche (10 inches) for 4 servings

• 1 pie crust

• 12 cremini mushrooms

• 1 c cherry tomatoes (equal amount to cooked cremini mushrooms)

• 1 1/2 c fresh spinach

• 4 eggs

• 3/4 c milk

• 1 t black pepper

• 1/2 t salt

• 1 t parsley

• 1/8 t nutmeg

• 1/2 t garlic paste

• 1/2 c cheddar cheese, shredded

Directions

1. Preheat oven to 400˚F.

2. Roll out a pie crust and poke holes at the bottom. Place into a pie pan or10 inch iron skillet. Pre bake pie crust for 8-10 minutes until a very light golden color.

3. Slice mushrooms and sauté until 50% cooked. Lightly salt and set aside.

4. Chop spinach and cook until 50% cooked. Set aside.

5. Slice cherry tomatoes in half.

6. Mix together eggs, milk, pepper, salt, parsley, nutmeg, garlic, and most of the cheese.

7. Assemble quiche: Sprinkle a thin layer of cheese on the bottom of the pie crust. Add vegetables on top. Pour egg mixture and mix so it is evenly spread. Top with extra cheese.

8. Bake for 45 minutes. Quiche is done when the top is golden and puffed up and there is no jiggle in the center.