INGREDIENTS

INSTRUCTIONS

Sprinkle 4 ounces of cheese and grilled begetables on the bottom of the
unbaked crust and place on a cookie sheet with sides. Whisk the remaining
ingredients together except the cheese. Pour over the vegetables and cheese
and sprinkle with the rest of the cheese. Place on center rack of a
preheated 375 degree oven. Bake for 35 to 45 minutes or until the quiche is
puffed and golden brown. *NOTE: For the grilled vegetables: lightly brush a
variety of vegetables with garlic flavored olive oil. Heat the grill and
grill until all vegetables are cooked, turning frequently. Chop vegetables
when cooked. Good choices for grilling are asparagus, onions, portabello
mushrooms, bell peppers, eggplant and zucchini. I usually use all of these
but use your favorites in any combination. Recipe from Susan Aaronson and
adapted by Lexi Kern. Formatted by Lynn Thomas dcqp82a@prodigy.com. Lynn's
notes: Made this 3-4-98; oven roasted 1/2 green, 1/2 yellow and 1 red
pepper, 2 small turnips, 10 asparagus spears, 1/2 medium onion, 2 medium
portobello mushrooms and 1 zucchini by coating in olive oil, placing on a
cookie sheet and cooking in a 500 degree oven for 10 minutes. I used a 10"
pie plate and baked quiche for 1 hour. This was a delicious dish--great for
lent.
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on

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