Vegetable Quiche

Vegetable Quiche 



Oil or butter to coat pan

2 cloves garlic, diced

½ jalapeno pepper

1 bunch spinach, shredded or chopped

A few leaves of romaine, chopped (with crunchy stems)

1 or 2 Roma tomatoes, diced

2 portobello mushrooms, chopped

2 or 3 large eggs

1/8 cup milk or water

¼ cup parmesan cheese, grated

Refrigerator crescent roll pastry or your favorite crust



- Lightly coat pan and sauté garlic and jalapeno until lightly browned and soft.

- Add spinach, romaine, tomato, mushrooms. Cover briefly, then sauté just until soft, stirring frequently.

- In a bowl, whisk eggs with milk, add parmesan cheese.

- Butter or grease 9-inch glass pie pan. Unroll and lay out pastry crust in pan, cutting off ends as needed.

- Pre-bake crust until lightly browned at 350º about 5 minutes (I use my toaster oven.)

- Add sautéed vegetables to fill halfway (if there are too many vegetables reserve some on the side), then pour egg mixture over top (be careful not to overfill.)

- Bake uncovered for about 5 minutes or until crust finishes browning, then cover with foil and bake about another 10 minutes to set eggs. Enjoy !

 Quick, nutritious & great as leftovers the next day!

Recipe Submitted by Bella (Isobel)