What’s for dinner on a hot summer day, it’s the end of the week and the fridge is almost empty?

Vegetable Quiche!

My small flock of six hens dependably lay six eggs a day, so my supply of fresh eggs is endless. With a surprise herb around every corner of the garden and always some sort of veggie growing in the garden, I don’t have to run to the store for extra ingredients.

The following recipe is a basic outline that leaves room for an assortment of additional ingredients and substitutions. You will need an unbaked prepared pie crust, either homemade or from the store. Beat with a fork the eggs, fresh cream with the mustard, dried herbs, and spices. Cover the bottom of the pie crust with the cheese mixture. Sprinkle on top the diced vegetables of your choice. Pour the egg mixture over all the ingredients in the pie shell. Bake at 375 for 40-50 minutes until the center is lightly puffed.

What is your favorite vegetable combination for quiche?

1/2 cup chopped assorted fresh herbs

2 1/2 cups chopped fresh veggies

5 eggs

2 tsp dijon mustard

1 tsp pepper

1 tsp salt

1/2 tsp garlic powder

1 pinch nutmeg

1 1/2 cups shredded cheese (any kind or mixture)

1/2 cup cream

Quiche Ingredients

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