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Vegetarian Quiche

1 tbsp olive oil (15 g)

3 button mushrooms - chopped (70 g)

1 green onion - diced (7 g)

1 celery stick - diced (60 g)

2 small sweet peppers - chopped (72 g)

½ tsp black pepper (1 g)

¼ tsp salt (1 g)

3 large eggs (168 g)

½ cup milk 2% (120 g)

¼ cup cream 10% (50 g)

1 tsp garlic powder (3 g)

¼ tsp cayenne pepper (1 g)

1 tbsp fresh parsley - chopped (7 g)

1 cup shredded cheddar cheese (112 g)

Preheat oven to 375°F (190°C).
Place Kinnikinnick Pie Crust on baking tray in a single layer (leave in pie foil). Let thaw 30 minutes.
Pierce bottom and sides with a fork to prevent air pocket from forming.
Bake in preheated oven for 12 minutes. Remove pie crust from oven. Set aside to cool completely.

In a medium skillet heat olive oil. Sauté mushrooms, green onion, celery, pepper, salt and black pepper until tender (approx. 3 - 5 minutes).
Remove from heat and set aside.
In a medium bowl combine eggs, milk, cream, cayenne and garlic. Whisk vigorously until combined.
Add sautéed vegetables, parsley and cheese. Mix until combined. Set aside.

Yields 1 pie

Make the Tarts instead

Stock up your pantry