This dish can be made with or without a crust and is great either way. Serve with a salad for lunch or dinner or some fruit for breakfast or brunch.
To make this #dinnerdoneby9am I roast the veggies and fully assemble the quiche in the morning, refrigerate all day and bake just prior to serving.
Roasted Vegetables
-2 zucchini, cut into large chunks
-1 pack mushrooms, quartered
-1/2 red onion, cut into large chunks
-2 Tbsp olive oil
-1/2 tsp salt
-1/4 tsp pepper
-2 cloves garlic, minced
Whisk together olive oil, salt and pepper then toss with zucchini, mushrooms and onion. Roast at 425 for 15 minutes, drain off juices, stir in garlic and roast an additional 15 minutes. Remove from oven and cool.
Quiche
-8 eggs
-1/2 cup heavy cream
-1/4 tsp salt
-1/4 tsp pepper
-1 c shredded parmesan cheese
-roasted vegetables from above
Whisk together eggs, cream, salt and pepper. Stir in parmesan and vegetables. Pour into a greased pie dish (with prepared crust if desired). Bake at 375 for 40-50 minutes, until top is browned and center is set.
