Quick Vegi Quiche

Sometimes the crust gets nibbled on before you can take the pic.

1 lb. fresh spinach, chopped, cooked & drained
1 medium onion

6 oz. fresh mushrooms

Garlic to taste, minced 

Butter
3/4 c. gruyere cheese (substitute Swiss, feta, mozzerella, or parmesan)
4 eggs, lightly beaten
3/4 c. milk

Large red pepper
1 unbaked 9" pie crust

Saute onion and garlic in butter until slightly golden. Add mushrooms and spinach. Cook over medium heat, stirring constantly until excess moisture evaporates. Let cool slightly. The hot vegetables cause the egg mixture to cook. Combine spinach mixture with cheese, eggs, milk, salt, and pepper. Pour into pie shell. Arrange red pepper on outer edge of quiche. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 10 minutes. Sprinkle with Parmesan cheese and bake 10 minutes more or until top puffs and center moves slightly when quiche is moved. Let stand 10 minutes before serving. This will supposedly feed 8. Or two very hungry people.

Value = 4/5

Healthy = 4/5

Tasty = 4/5
Ease = 4/5