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Basil/Spinach Quiche

several large leaves of spinach and fresh basil--at least 7 of each
1 large sweet onion
1 red sweet pepper
1 green sweet pepper
3-4 cawliflower large florets
5 mushrooms
1 small zucchini
6 eggs
1/2 cup flour
3/4 cup milk
salt and pepper to taste
grated parmesan cheese

Slice the onions into very thin rounds. Put 3-4 tbsp extra virgin
olive oil in a heavy skillet and bring to medium high heat. Saute
the onion rings until just starting to turn golden. Remove from
skillet and set aside.

Remove the seeds and ribs from the peppers and slice into julienne
strips. Break the florets of cawliflower into bite size pieces.
Thinly slice the mushrooms and make matchstick slices of the
zucchini. Place all the sliced veggies into the skillet and saute
until just starting to turn limp--about 4 minutes or so. Remove
from the skillet and drain well.

Mix together the eggs, flour, milk, salt and pepper and whip with
a wisk until very frothy.

Use a deep quiche dish or a 10" deep dish pie plate. Spray well
with an olive oil cooking spray. Wash the basil and spinach and
pat dry with a paper towel. Line the cooking dish with the basil
and spinach so that the points of the leaves overlap the edge of
the dish by about 1/2". Spray lightly again so that the leaves
stay together. Gently pour about the 1/4 of the egg mixture over
the leaves.

Place about 1/4 of the veggies into the cooking dish, making sure
they are spread around. Sprinkle a handful of the parmesan cheese
over all. Repeat the eggs, veggies and cheese until the dish is
filled and you have ended with cheese. Bake at 350 degrees until
done--about 25-30 minutes. The eggs will really puff up, the tips
of the spinach and basil will turn a little brown and the cheese
forms a nice crusty top on the quiche.

During the summer when our vegetable garden is at its peak, I
substitute other veggies such as eggplant and hot peppers and green
beans and leeks for the onions.

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