Basil And Spinach Quiche Recipe - fresh basil

Method

• 1.
• Slice the onions into very thin rounds.
• Put 3-4 tbsp extra virgin extra virgin olive oil in a heavy skillet and bring to medium high heat.
• Saute/fry the onion rings till just starting to turn golden brown.
• Remove from skillet and set aside.
• 2.
• Remove the seeds and ribs from the peppers and slice into julienne strips.
• Break the florets of cawliflower into bite size pcs.
• Thinly slice the mushrooms and make matchstick slices of the zucchini.
• Place all the sliced veggies into the skillet and saute/fry till just starting to turn limp-about 4 min or possibly so.
• Remove from the skillet and drain well.
• 3.
• Mix together the Large eggs, flour, lowfat milk, salt and pepper and whip with a wisk till very frothy.
• 4.
• Use a deep quiche dish or possibly a 10" deep dish pie plate.
• Spray well with an extra virgin olive oil cooking spray.
• Wash the basil and spinach and pat dry with a paper towel.
• Line the cooking dish with the basil and spinach so which the points of the leaves overlap the edge of the dish by about 1/2".
• Spray lightly again so which the leaves stay together.
• Gently pour about the 1/4 of the egg mix over the leaves.
• Place about 1/4 of the veggies into the cooking dish, making sure they are spread around.
• Sprinkle a handful of the parmesan cheese over all.
• Repeat the Large eggs, veggies and cheese till the dish is filled and you have ended with cheese.
• Bake at 350 degrees till done-about 25-30 min.
• The Large eggs will really puff up, the tips of the spinach and basil will turn a little brown and the cheese forms a nice crusty top on the quiche.
• During the summer when our vegetable garden is at its peak, I substitute other veggies such as eggplant and warm peppers and green beans and leeks for the onions.
• /Large eggs