Fall Vegetable Quiche

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Fall Vegetable Quiche

2 Tablespoon Butter or Olive Oil

1 Large Sweet potato-thinly slice-

1 Zucchini –spiraled or thinly sliced

2 Cups Fresh Baby Spinach-washed and dried

3 Vine Tomatoes –quartered

5 Eggs

½ Cup Half and Half

1 Cup Milk

1 Teaspoon Salt

½ Teaspoon Pepper

¼ Teaspoon Ground Nutmeg

Preheat oven to 375 degrees.

Grease quiche pan with butter or olive oil.  Take sweet potato slices and line the pan around the edge and then the bottom.

Place zucchini on outer edge of pan next to potatoes.  Place spinach next to zucchini, then tomatoes.  In the middle of the pan place a round of the reaming potatoes then in the center place the remaining spinach.

In a medium size bowl, whisk together eggs, half and half, milk, salt, pepper and nutmeg.  Pour mixture over vegetables.

Place in oven, loosely top with foil and cook on bottom rack for 40 minutes, or until when shaken the middle does not shake.

Remove from oven and let cool slightly and serve.  Enjoy!

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This entry was posted in Lighter Side, Lunch, Main Dish, Vegetarian and tagged . Bookmark the permalink.

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