Quiche it: What to do with all those vegetables

When you are start feeling overwhelmed with all these delicious veggies, try this recipe. It freezes well. I make my pie crust ahead, using Bob’s Whole wheat pastry flour. If you want to make it healthier, instead of pie crust, place ½-1 cup cooked brown rice or other grain on the bottom of the pie pan. Technically, this now would be a frittata but I have discovered that I can get more people to eat it if I call it a quiche.


VEGETABLE QUICHE

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  • ½ cup buttermilk
  • ½ cup skim milk
  • 3 eggs
  • 2 cups sautéed vegetables (another great way to use the greens)
  • ½-1 cup shredded cheese
  • 1 prepared cooked pie crust (I cover the edges with foil so they don’t get too brown)

Arrange the cooked vegetables on the bottom of a cooked pie crust.
Mix eggs, buttermilk and milk and pour over the top.
Cover with the cheese.
Cook at 400 ºF for 30 minutes until set.