Ingredients
- 1 frozen pie shell thawed
- 2 1/2 cups mixed vegetables zucchini, mushrooms, broccoli, bell peppers, finely chopped
- 5 large eggs
- 1/2 cup low-fat milk or half and half
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- pinch nutmeg
- 1 1/2 cups shredded cheese divided
Instructions
- Position the oven rack in the lower third and preheat the oven to 375 degrees Fahrenheit. Place the pie shell on a baking sheet.
- Steam the chopped vegetables with a bit of water in the microwave until tender, about 4 minutes, then drain.
- In a large bowl, whisk together eggs, milk, mustard, salt, garlic powder, pepper, and nutmeg. Fold in the steamed vegetables and 1 cup of cheese.
- Pour the egg and vegetable mixture into the pie shell and sprinkle the top with the remaining cheese.
- Bake the quiche on the prepared rack until the center is set and the crust is golden brown, approximately 40-50 minutes. Allow the quiche to cool for 30 minutes before slicing.
