Loaded Veggie Quiche

This show-stopper of a quiche boasts a plethora of fresh vegetables and lots of tangy, sharp cheddar cheese. It's great for breakfast, lunch or dinner, making it a true multi-tasker! Serve with a simple side salad for a balanced and elegant meal.

PREP TIME: 10 minutes
COOK TIME: 1 hours 5 minutes

1 store-bought frozen pie crust
2 tablespoons olive oil
1/2 medium yellow onion, minced
1 medium zucchini, sliced into rounds
8 ounces mushrooms, sliced
1/2 bell pepper, sliced into thin strips
5 eggs
1/4 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 cup shredded sharp cheddar cheese

Preheat your oven to 350 F.

Heat a heavy skillet to medium. Add oil, mushrooms and onion to pan and sauté until vegetables begin to soften, about 5 minutes. Remove from heat.

Whisk together eggs, heavy cream, salt and pepper.

Layer mushroom mixture, zucchini, pepper and cheese into pie crust. Slowly pour the egg mixture over the vegetables, allowing the egg mixture to work its way into the spaces between the layered vegetables.

Place the pie plate on a foil lined baking sheet and bake for 1 hour. If the middle is not set after one hour, cover the quiche with foil and continue to bake, checking every five minutes. Remove the quiche when the center is firm and let stand for 10 minutes before serving.