Veggie Quiche

Vegetarian quiche with a kick of flavors that will have your friends and family begging for more. Low fat, low calorie this is a great meal for those few pre-summer weeks we all have to lose a couple pounds.
Prep: 1 hour
Cook: 45+ min
Questions comments don't hesitate I'll respond pretty quickly.

- 1.5 cups of diced onions
- 2 cups diced mushrooms
- 1 cup shredded spinach
- 1 cup of broccoli (heads only)
- 3 to 4 eggs (depending on size)
- 1/3 cup of milk
- 1 box of pie crust (or homemade but mine always turns out flaky and gross)
- 1 cup shredded cheddar (add another cup for cheeseheads)
- 1 tbl garlic
- 1/2 tspn paprika
- 1/2 tspn salt
- 1/4 tspn nutmeg
- pepper for taste

Tare pie crust to fit in cupcake molds. Make sure there are no gaps and that the crust lips over so no ingredients get stuck to the pan.

We're going to blanch the broccoli.
First we need to set a pot with water and a strainer on mid-high heat.
We'll let the broccoli sit here for about 10 minutes. During that time we'll go to the next step.

Mix 1.5 cups of onions
2 cups of mushrooms
1 cup of spinach (shredded)
1 tbl garlic
1 cup shredded cheddar
Set aside for a step ahead.

Pull broccoli, run through cool water then place in a bowl with ice to rapidly cool down.
Set aside.

In a bowl mix
- 3 to 4 eggs
- 1/3 cup of milk
- 1/2 tspn paprika
- 1/4 tspn nutmeg
- 1/2 tspn salt
Pepper for taste
Mix well.

Stack dry ingredients, don't hesitate to pack these well. I only put around 2 soup spoons of wet mix per quiche. If you want this to be more mushy you'll need to make more wet mix.
And add your broccoli as a beautiful center topping.

Preheat oven to 325F
Set timer for 35 minutes
Place quiches in the oven
Once time goes off raise oven temp to 400F
Add another 10 to 15 minutes.
Check one of your quiches with a toothpick.

Let me know how your quiches come out !
I'll make a tutorial on breakfast quiches soon. Same principal and very easy to make just time costly.