Laura Mariano
Ingredients
- 1 frozen pie shell *see ingredient note
- 2 ½ cups finely chopped veggies such as zucchini, mushrooms, broccoli and peppers
- 5 large eggs
- ½ cup half and half or low fat milk
- 2 teaspoons Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground pepper or white pepper Pinch nutmeg or dried tarragon
- 1 ½ cups freshly shredded cheese, such as cheddar, Fontina, Gruyere or Swiss, divided (6 oz)
Instructions
- Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F.
- Combine veggies and ¼ cup water in a microwave safe bowl. Cover with a layer of parchment and plastic wrap. Microwave on high for 4 minutes. Carefully remove the cover (watch for steam) and drain the veggies in a fine mesh sieve.
- Whisk eggs, half and half, mustard, salt, garlic powder, pepper and nutmeg (or tarragon) in a large bowl. Stir in the veggies and 1 cup cheese.
- Pour the egg mixture into the crust. Top with the remaining ½ cup cheese.
- Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool 30 minutes before slicing and serving.
