Veggie Quiche

By Jan Pinnington 
Healthy Hands Cooking

 

Veggies, eggs, cheese, and few spices make this an easy go-to weeknight meal.

 

Ingredients

• 1 deep dish frozen pastry pie shell, whole-grain if possible
• 2 cups of veggies, chopped fine
• 1/4 tsp. dried oregano
• 1 cup shredded Colby or marble cheese
• 4 large eggs, whipped
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 1/2 cups milk

 

Directions

1. Preheat oven to 375 degrees.
2. Defrost piecrust and prick bottom with fork.
3. Toss veggies with oregano and place in the bottom of the crust.
4. Top veggies with shredded cheese.
5. Whip eggs with a fork and stir in salt, pepper, and milk.
6. Carefully pour egg mixture over veggies and cheese.
7. Place quiche on a baking sheet and place in center of oven.
8. Bake for 40-45 minutes until egg mixture is cooked through and piecrust is lightly browned.
9. Allow cooling and setting for 5-8 minutes before cutting.

 

Veggies used in image shown:  onions, broccoli, spinach and sweet red pepper