Garden Vegetable and Gruyere Quiche

Quiche Crust:
1 (9 inch) pre made quiche or pie crust (This crust shouldn’t be sweet but savory)

Vegetable and Cheese Mixture:
1 tablespoon butter
red onions sliced
1/2 cup brown mushrooms, sliced
1/4 cup yellow squash, diced small
1/4 cup garlic minced 3 cloves
1/2 cup spinach (stems removed)
Swiss cheese, cubed

Quiche Batter:
5 large eggs
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper ground
1/2 teaspoon rosemary fresh minced

Preparation for Quiche:
First pre-bake the crust according to directions on the package. Let this cool.

Preparation for Vegetable and Cheese Mixture:
In a medium saute pan over medium high heat melt 1 Tablespoon of butter. Add red onion, mushrooms, yellow squash and the garlic and saute for 2-4 minutes until slightly translucent.

Add the spinach and cook until it has slightly wilted, drain off any excess liquid. Set this mixture aside along with the cheese and proceed to make the egg batter.

Preparation for Quiche Batter:
In a medium mixing bowl beat 5 eggs and whisk in the heavy cream, salt, pepper, and rosemary until incorporated.

Place the vegetable mixture and the cheese in the bottom of the cooled quiche shell. Fill the crust with the egg mixture until it is 1/8 of an inch from the top. Place the filled crust onto a cookie sheet to catch any run off.

Bake the quiche at 350 F for 18-25 minutes or until the batter has set. Let the quiche cool for 10 minutes and serve.

Makes one (9-inch) quiche
Servings: 5