Well, not really… But it was a really good quiche! So good, in fact, that I didn’t manage to get a picture of it before half had been consumed.
I started with this cream cheese crust recipe (except I subbed in whole wheat flour) and then went crazy from there. Below is a rough recipe for this quiche. But it’s really so easy you can throw in whatever you have in your fridge.
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1/2 yellow onion, diced
- 1 cup chopped mushrooms
- 1 bell pepper, diced (your choice on color)
- 6 eggs
- 1 cup shredded cheese (I used half sharp cheddar, 1/4 mozzarella, 1/4 Parmesan)
- 1/4 cup milk
Preheat oven to 350 degrees. Either make or buy a crust. Bake it according to directions. Put the olive oil in a pan and heat up. Saute the zucchini, onion, and mushroom until soft. Meanwhile, beat the eggs, milk, and cheese together until smooth. Spoon the sauteed veggies into the prepared crust. Pour the egg mixture over the top. Bake for 35 – 40 minutes or until a knife inserted in the center comes out clean. Allow to cool for 5 – 10 minutes before serving.