Veggie Quiche

I have started saving the scraps from my homemade pie dough.  Just roll them into a ball, place in a zip-lock bag, and refrigerate until you are ready to use, in this case for a quiche for dinner tonight.  The purpose of posting this recipe (and not giving exact measurements with the vegetables) is to encourage you be creative with your own taste in making a dish like this!

I lightly saute a selection of vegetables in olive or grape seed oil.  Tonight it was mushrooms, onion, a carrot, and asparagus.  The best thing about a quiche, is that the possibilities are endless!  

Mix the eggs, cream cheese, and romano cheese in a food processor.

Add the veggies, and then the egg mixture to the pie, then top with your choice of cheese.

Bake at 400 degrees for 25 minutes.

Veggie Quiche
Recipe Author:  Carolina Food and Fitness

Ingredients:
1 pie crust
5 eggs
4 oz. cream cheese
1/4 cup romano cheese
1/2 cup provolone cheese
1/2 cup asiago cheese
1/4 large onion, diced
1 carrot, diced
asparagus
sliced mushrooms
garlic salt and pepper to taste

Directions:

Lightly saute veggies in olive or grape seed oil.  In a food processor, mix eggs, cream cheese and romano cheese.  Pour the vegetables in the crust, then add the egg mixture.  Top with cheese.

Bake at 400 degrees for 25 minutes.