Nikki's Vegetable Quiche

Niki's Vegetable Quiche

Serves 4 – 6 as a main course or 6 – 8 as a side

Ingredients:

• ½ c. water
• ¼ c. sun-dried tomatoes
• 2 c. asparagus or broccoli (about ½ lb), chopped
• ½ medium yellow onion, chopped
• 2 garlic cloves, sliced thinly
• 2 tblsp. olive oil
• 1 package of mushrooms, stems removed and caps thinly sliced
• 1 zucchini, thinly sliced
• 1 red pepper, seeds and ribs removed, chopped
• 3-4 small red potatoes, thinly sliced
• 1 medium tomato, seeded and sliced
• ½ c. grated cheddar cheese
• 3 tblsp. fresh grated parmesan cheese
• ¼ c. milk
• ½ c. low-fat sour cream
• 6 eggs
• 1 tblsp. chopped fresh basil or 1 tsp dried
• 1 tblsp. chopped fresh parsley or 1 tsp dried
• 1/8 tsp red pepper flakes
• 1/8 tsp nutmeg
• Salt and pepper to taste

Directions:

Preheat oven to 375º.
Boil water.  Remove from heat and add sun-dried tomatoes.  Cover and let soak for 15 minutes or until soft.  Drain and then slice.  Set aside.

Blanch asparagus or broccoli by plunging them in boiling water for 2 minutes, draining and then rinsing them in cold water.

In a pan over medium heat, heat the oil until hot but not smoking.  Add onion and garlic and sauté until onions are transparent, about 10 minutes.  Add mushrooms, zucchini, and red pepper, and cook for another 5 minutes.  Add basil, parsley, red pepper flakes, nutmeg and salt and pepper and cook for another 5 minutes.  Remove from heat.

Lightly grease the bottom and sides of a 9-inch pie pan.  Line bottom and sides with potato slices, slightly overlapping.

Whisk together cheddar cheese, milk, sour cream, and eggs in a large bowl.  Add sun-dried tomatoes, sautéed vegetables, and blanched vegetables, and mix until everything is well coated.  Pour the mixture into the pie pan, arranging sliced tomatoes on top.  Sprinkle with parmesan cheese.

Bake for 1 hour, covering after 45 minutes if top browns.  Completely baked quiche should be very firm.  Let cool 15 minutes before slicing.