Garden Veggie Quiche
This quiche is full of flavor and is a great way to get more veggies into your diet.
- 1 pie crust, not baked
- 2 cups broccoli florets, chopped
- 1 leek (white and light green parts only), chopped
- 2 cups fat-free (or regular) half and half
- 1/4 tsp. hot pepper sauce
- 2 cups grated Swiss cheese
- 6 eggs
- 1 red pepper, chopped
- 1 yellow squash, chopped
- 1/4 tsp. salt
- 1/4 tsp. grated nutmeg
Heat oven to 350 degrees F. Put pie crust in a 9x2 inch fluted quiche pan with a removable bottom. Bake crust 20 minutes; let cool. Meanwhile, over medium heat in skillet, cook broccoli, squash, leek, and red pepper for 8 minutes. Whisk together remaining ingredients. Layer vegetables & Swiss cheese in crust; pour in egg mixture. Bake 50 minutes, or until top puffs.
Makes: 8 servings
By Connie from Mountain Home, AR
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