Vegetable Quiche

• 12 red bell pepper, cut into thin strips about one inch long
• 12 portabella mushroom, cut into strips
• 1 roma tomato, diced
• 1 cup fresh spinach leaves
• 12 cup chopped broccoli floret
• 12 teaspoon extra virgin olive oil
• 14 teaspoon ground pepper (to taste)
• 14 teaspoon kosher salt or 14 teaspoon sea salt
• 1 12 tablespoons feta cheese
• 1 ready-made pie crust
• 4 eggs
• 1 14 cups milk
• 12 teaspoon dried rosemary
• 12 teaspoon dried basil

1. Chop all vegetables, and toss them with the extra virgin olive oil, kosher salt, and pepper.
2. Place vegetables in pie crust.
3. Sprinkle feta on top.
4. In a separate bowl, beat together eggs, milk, rosemary and basil.
5. Pour into pie crust, over vegetables-smoosh vegetables down if necessary to get them coated with egg mixture.
6. Bake at 425F for 15 minutes.
7. Reduce heat to 350F and bake 15-20 minutes longer, until knife in center comes out clean.

red bell pepper, portabella mushroom, roma tomato, fresh spinach leaves, broccoli floret, extra virgin olive oil, ground pepper, kosher salt, feta cheese, crust, eggs, milk, rosemary, basil

Taken from www.food.com/recipe/vegetable-quiche-157224 (may not work)