Veggie Quiche

I grew up knowing this as Broccoli Quiche, but think there's enough veggies in this one to call it a veggie quiche.  I just love it because it's full of veggies, where many quiches are mostly egg.  I usually throw in some extra broccoli because that's just how I like it.

I also grew up with Bisquick in the original recipe.  I don't use the stuff, I think it's scary, at best, and prefer to use ingredients that I know how to say and know what is in them.  That's why I used an Olive Oil Crust recipe.  After eating some, I recommend only using half of the olive oil crust recipe, making for a thin crust layer, but this week I used the full crust (and just didn't eat all of the crust).

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Veggie Quiche

Crust

10 oz (2-3 cups) frozen broccoli florets, thawed

1 bell pepper, diced

1/3 cup onion, chopped or diced

1 cup cheddar cheese, shredded

3 eggs

1 tsp kosher salt

1/2 tsp fresh cracked pepper

1 cup milk

Prepare your crust in a pie dish.  Evenly spread out your broccoli, bell pepper, onion, and cheese.  In a separate bowl, blend together remaining ingredients until eggs are well beaten.  (You can use a blender, whisk, beater...)  Pour liquid mixture over the veggies.  Bake at 375 for 40 minutes or until a knife comes out clean when inserted in the center.

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I made this for myself to eat for lunches this week, but my 7 year old tasted it and decided that she'd also like some in her lunchbox.  That's my girl!