Garden Veggie Quiche

By Taraespo

Ingredients

• Pie shell (I use store bought)
• 1 1/2 c. gruyere, grated (divided)
• 1 lg onion, chopped
• 1 c. mushrooms, sliced
• 4 green onions, sliced
• 1 c. broccoli florets, cut into small pieces
• 1/2 c. zucchini, sliced
• 1/2 c. grape tomatoes
• small bunch asparagus, chopped
• salt and pepper
• 4 eggs
• 1 1/2 c. half and half
• 1/2 c. parmesan

Details

Servings 6

Preparation

Step 1

Par-bake pie crust at 350 for about 5-10 minutes. Roast all veggies with olive, salt and pepper at 400 for about 10 minutes. Put 1 c. gruyere in bottom of pie shell and top with roasted veggies. Whisk together eggs, half and half and parmesan. Pour over veggies and use a spoon to make sure everything is evenly distributed. Top with remaining 1/2 c. gruyere and a little more parmesan. Bake at 375 for about 40-45 minutes until golden and eggs are set and knife in center comes out clean. Cool for about 10 minutes to firm up before slicing.