An easy and inexpensive brunch dish for Mother’s Day, graduation, and baby or wedding showers, serve this hearty quiche with a fresh fruit salad or baby greens and voila! It’s a party.
California Party Quiche
(Makes 10 servings)
- 2 pounds zucchini
- 1 pound spinach
- 2 large onions
- 2 green or red bell peppers
- 15 eggs
- 1 ¼ pounds mild Cheddar or Colby cheese, cubed.
- 1 tablespoon oregano
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Slice zucchini. Wash spinach, remove large stems and chop coarsely. Peel and chop onions. Slice the green peppers and discard seeds and white membrane. Cook vegetables in a steamer rack over boiling water, just until tender. (Do not oversteam.) Mash vegetables slightly with fork or potato masher.
Preheat oven to 350 F.
Beat eggs in a blender or electric mixing bowl.
Stir together all the ingredients and pour into greased 13-by-9-inch baking dish.
Bake 60 to 70 minutes, or until wooden pick inserted near center comes out clean.
This week’s featured recipe is from The Saturday Evening Post Fiber & Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit store.sepstore.org/cookbooks.html.
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