September 8, 2010


I was never a big fan of eggs, but maybe it's because they always seemed so boring to me.  Quiche has really changed my outlook.  I've discovered so many different flavor combination's that taste great together and this is just one of them.

  • 1/2 recipe of your favorite pie crust
  • 1-2 tablespoons olive oil
  • 1 clove of crushed garlic
  • 10 spears of asparagus, ends removed, chopped into 1 inch pieces
  • 1/2 yellow zucchini, quartered, sliced into 1/4 inch pieces
  • 1/2 red bell pepper, chopped into 1 inch strips
  • 4 oz. of fresh button or cremini mushrooms, chopped into 1/2 pieces
  • 1/2 cup shredded Gouda cheese
  • 6 eggs
  • 1/4 cup milk
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste

Preheat oven to 400 degrees.

Prepare your pie crust and form into a pie plate or a spring form pan. Bake your crust for 10 - 12 minutes just until it starts to turn golden color.

In a bowl, mix together olive and garlic. Toss prepared vegetables into olive oil mixture and turn out onto a parchment lined baking sheet. Roast in the oven for 20 - 25 minutes until tender.

Add roasted vegetables to your partially baked pie crust. Top with the Gouda cheese.

In another bowl, blend eggs, milk, Parmesan, salt and pepper. Pour this mixture over the vegetable and cheese in your crust.

Reduce oven temperature to 375 degrees and bake for 28-30 minutes.

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