Garden Vegetable Quiche

Directions

1. 1.

   Preheat oven to 350. Poke holes in pie crust, and bake 10 minutes to set the bottom. Remove from oven and set aside.

2. 2.

   In a medium bowl, whisk eggs, mayo, milk, spices and mustard.

   Slice squash, pepper and mushrooms into thin slices using a food processor, mandolin, or by hand. Add to egg mixture and toss to coat.

3. 3.

   Pour into pie crust right up to the edge of the crust but don’t overfill. If you’re concerned about spills in the oven as the quiche rises, place a sheet of aluminum foil under the pie pan. (Extra batter can be baked in sturdy muffin liners – crustless mini quiches for the cook to enjoy!)

4. 4.

   Bake for 45 – 55 minutes or until center is set. Serve warm.