I got this recipe from a friend but of course changed it up and made it to my taste. I prepare it for brunch potlucks and it’s always a hit!
1/2 cup chopped zucchini
1/2 cup finely chopped onion
2 minced garlic cloves
1/2 bunch of spinach leaves or swiss chard
1/2 cup chopped baby portobello mushrooms
1 tsp dried basil
1 tsp oregano
1/2 tsp course ground black pepper
1/2 tsp salt
6 eggs slightly beaten
1 cup Parmesan cheese
2 Tbsp cooking oil
9 inch pie crust
Heat cooking oil in pan over medium heat. Saute onions & garlic. Stir in zucchini & spinach and cook till tender. Add mushrooms and seasonings and cook for another 2-3 minutes. Remove from heat and let cool.
In separate bowl, combine beaten eggs & cheese. Then add vegetable mixture to eggs mixture & gently mix. Pour into pie crust.
Bake 350 degrees for 30 minutes or until toothpick entered in the center comes out clean.
*Note: to prevent a gummy crust, take fork & gently poke holes on entire crust then bake in oven for 5 minutes before pouring quiche mixture in crust.