Easy Veggie Quiche

Ingredients

• ▢1 tsp. avocado oil (or whatever type of oil you prefer)

• ▢1/2 onion, sliced into thin strips

• ▢1 red pepper, seeded and sliced into thin strips

• ▢1 tsp. minced garlic

• ▢1/2 lb. mushrooms, sliced

• ▢2 cups loosely packed spinach

• ▢1 refrigerated pie crust

• ▢1 1/2 cups milk (I used whole milk but 2% is fine)

• ▢5 eggs

• ▢1/4 tsp. salt

• ▢1/4 tsp. pepper

• ▢1/8 tsp. nutmeg

• ▢1/2 cup grated cheese (sharp cheddar, swiss, or gruyere work great)

Instructions

• Preheat oven to 350° F.

• Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent.

• Add mushrooms and garlic and cook until mushrooms are cooked through, approximately 5 minutes. Add spinach and cook 1 minute longer until spinach is wilted. Remove pan from heat and set aside.

• Unroll refrigerated pie crust and press into 9-inch pie pan. Set aside.

• Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk to mix in.

• Remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).

• Place veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.

• Bake for 40-45 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.