Broccoli Quiche

Another busy night, here it is going on 7pm and no dinner started. What to do? So I rummage through the fridge looking for anything left from last weeks box and find a few stragglers of asparagus and broccoli.  I still have eggs from last week as well.  I then fly to my trusty laptop, and search for “Broccoli, Asparagus and Eggs” and what to my wondering eyes pops up? Quiche. Broccoli Quiché. Luckily I had a pie crust in the freezer from another baking day, (store-bought one will do just as well) Time to make my own version,

A few Garlic Scapes from the “extras bin” chopped
One bunch of this weeks and a few from last weeks broccoli chopped
handful of left over asparagus from the fridge last week, (Thursday is a great day to clean out the fridge of all the veggies I don’t get to)
1 cup or less creamy mozzarella cheese in chunks or grated
4 farm fresh eggs
1 cup almond milk, rice milk or even regular milk
1 T olive oil

Saute the veggies in a pan with a small amount of oil for a few minutes only. Pile veggies in pastry crust, throw on the cheese. Mix the egg and milk and oil together and pour over veggies and cheese. Bake for 30-35 minutes til done at 375. Let stand 5 minutes and serve with what else, a salad from the veggie box just unpacked.

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