CLEAN OUT THE FRIDGE SPRING VEGGIE CRUSTLESS QUICHE

Brunch|Casseroles|Ciao Bella|Gluten-free|Vegetarian

Ingredients

4 tablespoons butter

1 large leek, chopped and rinsed (white and light green parts)

1 small-medium zucchini, chopped

3 ounces shitake mushroom caps, sliced (stems discarded)

½ pound thin asparagus spears, woody ends chopped off and discarded

1 ½ teaspoons salt, divided

½ teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

8 large eggs

3 tablespoons fresh dill, chopped

2/3 cup heavy cream

1 ½ cups gruyere cheese, shredded

Instructions

Preheat oven to 350 degrees and coat a pie plate with non-stick spray.

Melt the butter in a large deep skillet over medium high heat. Add the leeks and cook, stirring frequently for 3 minutes until they are soft and fragrant. Add the zucchini and mushrooms to the pan and continue cooking for another 3-4 minutes until the zucchini begins to lightly brown and is very tender.

Add the asparagus to the pan with half of the salt, black pepper, and Italian seasoning. Cook for 2 minutes more, tossing frequently until the asparagus is bright green and has begun to soften, but is still a little crisp. Set aside to cool slightly while you prepare the eggs.

Add the eggs to a large bowl with the dill, heavy cream, the remaining salt, black pepper, and Italian seasoning. Beat the eggs with a fork or whisk until smooth and well blended.

Place the slightly cooled veggies in the prepared pie plate and top with the shredded cheese. Pour the egg mixture over the top letting it seep evenly into the cheese and veggies.

Bake for 25-30 minutes until golden brown and when a knife inserted in the center comes out clean. Let the quiche rest for 20-30 minutes to fully set before cutting. Delicious warm or at room temperature!