Mushroom zucchini quiche
This quiche offers great taste, visual appeal and plenty of fresh, garden veggies.
Quiches don’t get enough attention, in my humble opinion. They do an excellent job merging carbs and vegetables into one very satisfying and tasty dish, and give home cooks the opportunity to really have fun with substitutions and additions to the recipe.
Most quiche recipes can be played around with by adding different veggies (think: what’s in my crisper?), a variety of hard or soft cheeses, and different spice combinations and condiments to achieve a whole gamut of savory flavors.
Have at it – the results will be delicious!
- 2 squash (1 green, 1 yellow)
- 3 large white mushrooms
- 1/2 red bell pepper
- 3 eggs
- 1/4 cup milk
- 2 large spoonfuls mayonnaise
- 1 large spoonful spicy brown mustard
- 2 tablespoons dried chives
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 whole wheat deep dish pie crust
Preheat oven to 350° F. Poke holes in pie crust, and bake 10 minutes to set the bottom. Remove from oven and set aside.
In a medium bowl, whisk eggs, mayo, milk, spices and mustard.
Slice squash, pepper and mushrooms into thin slices using a food processor, mandolin, or by hand. Add to egg mixture and toss to coat.
Pour into pie crust right up to the edge of the crust but don’t overfill. If you’re concerned about spills in the oven as the quiche rises, place a sheet of aluminum foil under the pie pan. (Extra batter can be baked in sturdy muffin liners – crustless mini quiches for the cook to enjoy!)
Bake for 45-55 minutes or until center is set. Serve warm.