Recipe: California Party Quiche

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.