Ok, this quiche is for those vegetarians who eat eggs. But it is filled with delicious veggies. I did use regular Parmesan cheese, but if you are vegan you could use any vegan cheese you have bought or made as a substitute. The veggies of course are flexible, mix and match it up to what you have in your garden or have bought at the farmer's market. I used what I had in my garden and refrigerator.
This is wonderful served with some fresh fruit.
This is wonderful served with some fresh fruit.
- 1/4 onion, minced
- 8 ounces of mushrooms, sliced
- 1/2 teaspoon dried thyme
- 2 cups packed baby spinach or kale
- 1 1/3 cup milk (any kind)
- 1 c. cooked diced potatoes
- 1 large or 2 small zucchini, sliced
- 5 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1-2 T. olive or coconut oil
- In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, salt, and pepper.
- In a large skillet saute all vegetables in oil until just tender.
- Using a wooden spoon, gently stir in the vegetable mixture then pour entire egg mixture into prepared baking dish.
- Bake for 45-55 minutes. Let set 10 minutes before serving.
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