Spring is here, and I’m full into “Make Everything Into A Quiche” mode. Seriously, nothing is yummier than a light, flavorful quiche in the spring and summer… packed full of fresh veggies and cheesy goodness. I’ve even been known to eat the leftovers for breakfast, haha.
This is seriously so easy. Don’t be intimidated by the word “quiche”.
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Veggie Quiche
*Original recipe found over at Pinch Of Yum blog, but my tweaked recipe is below.
4 TB butter
1 onion, chopped
2 ears of fresh corn, cut off cob
2 zucchini, sliced thin
8 oz fresh mushrooms, sliced
1/2 tsp oregano
1 tsp garlic powder
salt & pepper to taste
3 eggs, beaten
2 cups shredded cheese (i used a mixture of cheddar and mozzarella)
-preheat oven to 375 degrees, and spray a casserole dish with non-stick spray.
-saute onion, zucchini, mushrooms in butter for 7-8 minutes.
-add corn and continue to saute for an additional 7-8 minutes.
-mix sauteed veggies, spices, eggs, and 1.5 cups cheese in a large mixing bowl.
-Pour mixture into prepared casserole dish, and top with remaining 1/2 cup of shredded cheese.
-Cover with foil, and bake for 20 minutes on 375 degrees.
-After 20 minutes, remove foil, and bake another 5-10 minutes or until cheese has started browning.
-Let quiche sit for 15 minutes before slicing.
*Delicious served with a side salad.
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