Mediterranean Vegetable Quiche

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This recipe leads easily to adaptations by changing the vegetables depending what is in the market, in the garden or in the fridge. Recipe source: farmer's market flyer

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Steps

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Preheat oven to 375-degrees f.

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Clean and chop all vegetables to bite size pieces.

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In a large skillet over medium heat saute the onions in half of the olive oil or butter until translucent.

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Stir in mushrooms and saute for 3-5 minutes longer , season with salt and pepper.

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Set aside.

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In a seperate skillet saute the zucchini and asparagus in the remaining oil or butter.

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Cook until tender.

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When vegetables have cooled squeeze out all excess moisture.

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In a mixing bowl beat eggs , nutmeg , salt and pepper and half and half together.

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In a partially baked 9-inch pie crust or crust fitted in a quiche pan , spread onion / mushroom mixture on bottom of crust , then add asparagus / zucchini mixture and then the goat cheese.

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Finally pour in the egg mixture.

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Bake for 25-35 minutes or until cooked and top is set.

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Place quiche under broiler very briefly to brown.

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Ingredients

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cremini mushroom, onion, asparagus, zucchini, olive oil, roasted peppers, goat cheese, eggs, half-and-half, sea salt, nutmeg, pepper, 9 inch pie shell