Veggie Quiche
makes 8 pieces.

This quiche only has two eggs, and no heavy cream, so it makes a nice light meal.  You can easily alter some of the veggies, herbs or types of cheese to suit your own tastes.  Sprinkle about 2 tbls. of ground flax seed in the bottom of the pie crust to keep it from getting soggy.  

1 frozen pie crust, thawed

1/3 cup diced onion (red, white or yellow onion)

2 cloves garlic chopped

1 tbls. olive oil

1 tbls. white wine (optional)

2 -1/2 cups mushrooms, sliced

5 oz. frozen or 1 1/2 cups fresh spinach, chopped

2 tbls. fresh basil, chopped

1/2 a red, orange or purple bell pepper, sliced

1/4 cup zucchini, sliced julienne (about 1 1/2 inch peice)

1 tsp.  dried rosemary, or 1 tbls. fresh rosemary, chopped

1/2 tsp. thyme

1/4 cup shredded cheddar

1/4 cup shredded mozzarella

1 1/2 tbls. crumbled feta (optional)

3/4 cup.  Soy milk

2 eggs

1/4 tsp. salt and pepper

Preheat oven to 375º F.  Place the thawed pie crust in the bottom of an 8 or 9 inch pie plate.

If using frozen spinach, thaw completely and squeeze out any excess water.

Heat the olive oil in medium size fry pan.  Add the diced onion and garlic to the hot oil and sauté for 30 seconds.  Add the mushrooms.  Sauté for about  a minute, until the mushrooms are juicy and aromatic.   Add the white wine to the mushrooms and stir.  

Turn off the heat, leaving the pan on the burner, add the chopped spinach and mix well.  

Spread the mushrooms and spinach in the bottom of the pie crust.  Sprinkle with the chopped basil, rosemary, thyme, and the salt and pepper.

Next spread the sliced bell pepper and zucchini evenly over the spinach and mushrooms.  

In a bowl, thoroughly whisk together the eggs and milk. 

Pour half the eggs and milk over evenly over the veggies.   Sprinkle the cheese over the top and then pour over the remaining eggs and milk.

Bake at 375º F  for 30-35 minutes, until the crust is golden brown and the top of the quiche is firm when pressed with a knife.   Allow to cool for several minutes and serve warm.

* If there is still liquid in the top of the quiche when pressed, but the crust is done, leave the quiche in for about 5 more minutes, but turn off the heat.