Very Veggie Crustless Quiche

• 8 stalks asparagus
• 1 cup broccoli floret
• 1 cup mushroom
• 2 cups fresh spinach
• 34 cup colby-monterey jack cheese
• 5 eggs
• 1 tablespoon yellow mustard
• 14 cup milk
• 14 cup flour
• 14 teaspoon garlic powder
• 12 teaspoon salt
• 14 teaspoon pepper

1. Cut asparagus into 2-inch sections.
2. Steam the broccoli and asparagus until it's a little soft (not soggy) and put it in a lightly greased deep-dish pie pan.
3. Sprinkle the cheese over the veggies.
4. Next steam the mushrooms and spinach until slightly wilted (you could sautee it too).
5. Put it on top the cheese.
6. Put the rest of the ingredients in a blender (I used my magic bullet) and blend until smooth.
7. Pour egg mixture over veggies.
8. I poked a knife into the veggies in a few places just to make sure the egg gets down in there - it doesn't have to be completely mixed together.
9. Bake at 375 degrees for about 40 minutes.
10. Let sit about 10 minutes before serving.

broccoli floret, mushroom, fresh spinach, colbymonterey, eggs, yellow mustard, milk, flour, garlic, salt, pepper

Taken from www.food.com/recipe/very-veggie-crustless-quiche-368764 (may not work)