- 6
4.5/5
(2 Votes)
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
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.