The "Sunny Goliath" Tomato crowning the quiche was grown on my own deck-a seedling purchased at WVU Greenhouse. The quiche has many other fresh vegetables-eggplant, yellow squash, zucchini, mushrooms and fresh basil. Here's my recipe:
3/4 cup Eggplant, peeled, diced
3/4 cup Zucchini, unpeeled, diced
3/4 cup Yellow Squash, unpeeled, diced
3/4 cup Fresh Mushrooms, sliced
Can cook vegetables for a few minutes, though I skipped that step and the finished product was just fine. Spray the pie pan with Pam. Fill the pan with vegetables.
6 Shell Eggs
1 cup & 2 Tbsp. Skim Milk
3/4 tsp. Mrs. Dash
Beat eggs, milk and seasoning.
Pour egg mixture over. Bake at 375 degrees for 40 minutes until eggs are almost set.
1 Tomato, sliced
1/4 cup Fresh Basil
1 cup Swiss Cheese, shredded
Open oven door (do not remove quiche from oven). Layer tomato, basil and finally cheese over top of each. Bake an additional 5 minutes. Cool 5 minutes before cutting. Cut each pie in 6 servings.
We finished the meal with Blueberry Cornmeal Shortcake!