A wonderful way to use up garden produce rolling off the counter tops and eggs overflowing the basket. It’s sort of a quiche…minus the crust and milk. Because of the lack of milk, it’s really eggy. That didn’t bother me one bit. If you’d rather it be more quiche-like, drain your sauteed veggies and replace that juice with the same amount of milk.
Adapted from a recipe I found in the Lancaster Farming Newspaper
1 T oil
1 8-inch zucchini, sliced
1 onion, sliced
4 oz mushrooms, sliced
2 leaves Swiss chard, chopped
1 large tomato, diced
1 T lemon juice
1/4 t garlic powder
3/4 t salt
1/2 t pepper
1 t Worcestershire sauce
3 t hot sauce, or more to taste
1/3 cup grated Colby cheese
sour cream, salsa, etc. for serving
Heat the oil in a large saute pan. Add the zucchini, onions, mushrooms, and chard. Saute until crisp tender. Add the tomatoes, lemon juice, garlic powder, salt and pepper. Pour veggies into a greased 8-inch baking dish.
Beat the eggs with the Worcestershire and hot sauce. Pour over the veggies. Sprinkle with cheese. Bake at 350 for 20 to 30 minutes or until set. Serve immediately with garnishes of choice.