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Whole Wheat Quiche

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.


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For the past few weeks I have been getting most of my produce from an organization that buys in bulk to divide between a large number of people within several communities. The name of this organization is Bountiful Baskets. It has been fun because I get a mixture of fruits and veggies, not knowing beforehand what will be in the basket when I pick it up on Saturday morning. This past Saturday, in my basket I found two large bunches of Swiss Chard. I had never seen it before, so I was glad it had a tag on it so I knew what it was. With a few ideas from my sister-in-law, I was able to prepare it as part of dinner. Thanks to bacon and onions, we all liked it.

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Saute on medium heat for about 2 …