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Tuesday
Nov102009

Asparagus & Zucchini Quiche


We had a pie crust in the freezer that I wanted to use up, as well a half empty carton of eggbeaters. What better excuse can you have to make a quiche? I found this one on Stephanie Cooks. It was delicious! After looking back in my blog at the other quiche I made, I have to say this one is far healthier with only 3 eggs!!


1 small Zucchini, diced
6 Asparagus Stalks, diced
1 small Onion, diced
3 Garlic Cloves, minced/pressed
3/4 cup Milk (I used skim)
3 Large Eggs (I used the equivalent in eggbeaters--3/4 cup)
1/2 cup Cheddar Cheese, shredded
Salt & Pepper, to taste
Frozen Pie Crust
1 tablespoon Olive Oil

Heat the oil in a large skillet. Add the onion, zucchini, and asparagus. Saute for a few minutes, then add the garlic and sautee for a few more minutes. Once the vegetables are cooked, add the salt and pepper to taste and set aside. In a bowl, beat the eggs and add the milk and cheese. Spoon the vegetables into the pie crust and pour the egg mixture on the top. Bake at 375 degrees for about 45 minutes.

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