Roasted Vegetable And Gruyere Quiche

• 1 onion, thinly sliced
• 2 cups broccoli florets
• 1 red pepper, seeded and cut into cubes
• 4 whole eggs
• 2 egg whites (or substitute an additional whole egg)
• 3/4 cup milk
• 3/4 cup evaporated milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon Dijon mustard
• 1/2 cup shredded gruyere cheese
• 1/4 cup green onion, chopped
• 1 tablespoon grated parmesan cheese
• 1 teaspoon margarine, melted

1. Preheat the oven to 400 F (200 C).
2. Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
3. Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
4. Brush a 10-inch quiche dish with melted margarine.
5. Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
6. Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.

onion, broccoli florets, red pepper, eggs, egg whites, milk, evaporated milk, salt, pepper, nutmeg, mustard, gruyere cheese, green onion, parmesan cheese, margarine

Taken from www.food.com/recipe/roasted-vegetable-and-gruyere-quiche-241197 (may not work)