We love eggs at our house. I love adding veggies like spinach and zucchini to eggs.
This whole wheat crusted quiche recipe is a winner for being easy to prepare, nutritious and a family hit even for the younger ones.
It wasn't a hit the second time I made it with asparagus... lesson learned.
Here's the first time I made it, including the addition of leftover Christmas ham, shredded zucchini and thin-sliced red onion (and Smart Balance light and almond/coconut milk as substitutes).
For the Crust, combine in oven dish:
1 1/2 cups whole wheat flour
1/2 cup melted butter (or substitute)
1/2 tsp sea salt
2 Tbsp milk (almond/coconut blend)
Once crust ingredients are moistened, press into the dish bottom and high up the sides.
In a separate bowl, mix together the filling:
1 1/2 cups milk (almond/coconut blend)
4 large eggs
Salt and Pepper to taste
Pour filling into raw crust and add any chopped spinach, zucchini, ham, onion, bell pepper, etc.
Bake at 375 degrees F for 30-40 minutes or until set in center.