Mom's Quiche

This is a staple at my mom and dad's house... and is quickly becoming one at mine too! It's super versatile and you can make it with just about any combination of fillings. I go for the vegetables and have been attempting to incorporate as many as I can from my garden (hence the base recipe below)... my parents will often make a version with spinach and smoked salmon. Also, I use soy milk, but my mom's original recipe calls for heavy cream.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  eggs, lightly beaten
• 3⁄4 cup soymilk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon nutmeg
• 1⁄2 yellow onion, chopped (I've also used red)
• 1  red pepper, chopped
• 1 (10 ounce) package  chopped spinach, thawed
• 2  tomatoes, thinly sliced
• 1⁄4 cup  grated cheese (I like an Italian blend, mozzarella, asiago, romano, parmesan)
• 1  partially baked  pie crust (I like My No Roll Pie Crust)

Directions

1. Preheat oven to 375.
2. If you haven't already, make the pie crust and put in oven; bake while preparing the rest of the quiche.
3. In a large bowl, mix eggs, soy milk, and spices.
4. Add in onion and red pepper (or filling of your choice); squeeze as much water out of the spinach as possible and stir into egg mixture.
5. Pour egg mixture into partially baked pie crust; top with tomato slices, followed by cheese.
6. Bake for 30 minutes or until knife comes out clean from center of the pie.