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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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A definite favorite for all who have enjoyed them.

Preheat OVEN to 400 degrees.
1 ½ CUP sugar
½ CUP shortening
½ CUP margarine (softened)
2 eggs

2 ¾ CUPS flour
2 TEASPOONS cream of tarter
1 TEASPOON baking soda

Add more flour if needed to be able to make firm balls out of the dough. Shape dough into 1-1½ inch balls and roll in cinnamon sugar. Place about 1-2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool on wire rack.

Recipe makes about 48 2-inch cookies.
Estimated prepare and bake time is 30-40 minutes.
NOTE: An additional 1/2 cup of flour may be added for more fluffy cookies (as shown in photo).