Wednesday, January 10, 2007
I'm a slacker. This quiche is a week old. No, I mean this photo is a week old. We gobbled up the quiche in a couple days. Though I don't advocate eating pre-made pie crusts-- (because of those nasty partially hydrogenated oils, etc.) I had one in my refrigerator-- which, in addition to the three tubs of cool whip stacked in our freezer, is a remnant of my parents' visit last month.
Almost Healthy Vegetable Quiche
OK, so enough vindicating. Here's what I put in the crust:
6 eggs, or equivalent Eggbeaters (which is what I used)
1 zucchini, matchstick sized pieces
8 onces mushrooms, sliced thin
1/2 cup thawed frozen broccoli florets, chopped fine
1/2 roasted red pepper, sliced thin with skin removed
3 small green onions, sliced
2/3 cup shredded cheese, or more if you like
salt, parmesan and dill to taste
First I sauteed the veggies with a little oil to cook them down to size. Then I mixed everything together in a bowl before pouring it into the crust. Oven at 350 for 45 minutes.
I put foil around the edge of the crust to avoid over browning. Trouble was I forgot to take it off and so I think it didn't brown enough. Joe liked it though.