One of my pet peeves is having to buy a larger amount of a ingredient than you actually need for a given recipe. For instance mushrooms and celery. If you are as frugal of a shopper as I am, than I know you hate to waste the remaining ingredients. This veggie quiche is an excellent way to use up any of those veggies you might have on hand. Feel free to substitute any variety of vegetables you want.
Veggie Quiche
1(9″inch) Pie Shell, uncooked
1/2 Cup Onion, diced
2 Tablespoons Butter
1/4 Cup Green Bell Pepper, diced
1 Cup Fresh Mushrooms, sliced
1/4 Cup Celery, chopped
4 Egg’s, beaten
3/4 Cup Half and Half
2 Tablespoons Dijon Mustard
1 Cup Sharp Cheddar Cheese, shredded
1/2 teaspoon Salt
1/2 teaspoon Pepper
Preheat oven to 375 degrees.
Saute onion, bell pepper, mushrooms and celery in the butter until tender, transfer to a large mixing bowl. Stir in the eggs, half and half, mustard, cheese, salt and pepper to the sauteed veggies. Pour mixture into the unbaked pie shell and place on a baking sheet. Cook for 45-50 minutes or until center is set. Let quiche cool for 10 minutes before you cut and serve. Enjoy, Lark
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