We brought home such a wonderful and diverse bunch of veggies at the market over the weekend - a variety of colors, textures, and tastes. By dinner time we were hungry, but without a lot of energy left for preparing food. A good response to the situation: quiche. It's filling, tasty and can go with the flow as far as which vegetables to use. One of the particularly good things about this recipe is that it doesn't require a crust, and you can bake it in a regular pie pan - no fuss. Add a salad (ours was a mix of red and green lettuce, arugula, tomatoes, and pesto goat cheese), and you have a meal. The blueprint is below with our particular ingredients in parentheses.
1 1/2 cups grated cheese (1 cup swiss, 1/2 cup cheddar)
1 cup chopped vegetables (raw tomatoes and chives, lightly sauteed onions, spinach and yellow squash)
2 cups milk (one cup whol milk, one cup skim)
A bit of pepper and nutmeg
Preheat oven to 375. Grease a 9-10" pie pan. Spread cheese on the bottom of the pan. Add the vegetables. Hand whisk eggs and milk with a little pepper and nutmeg. Pour over cheese and veggies. Bake until just set in the middle - about 45 minutes. Serves 6.