Quiche is one of those one-recipe-fits-all dishes. It can be served at breakfast, lunch or dinner, and no one would bat an eye like he or she might if you served, say, a meatloaf at breakfast.

This recipe is one that my mother makes, and one I assumed took hours of preparation to create before I learned how to make it myself.

½ to 2 zucchinis, thinly sliced
6 to 8 Baby Portobello mushrooms, thinly sliced
1 medium plum tomato, thinly sliced
4 to 5 eggs
⅔ cup Greek yogurt
½ cup sharp Cheddar, shredded
1 dash of pepper
1 teaspoon nutmeg
Your favorite piecrust

Preheat oven to 375°F.

In a medium-size bowl, whisk eggs. Mix in yogurt.

Spread your favorite piecrust in a glass pie plate, pinching the edges for a pretty, doily look. Fill piecrust with layers of zucchini and mushroom, and egg-andyogurt mixture. Top with tomato slices, add cracked pepper and nutmeg and sprinkle with cheese.

Bake for 35 to 45 minutes.

Serve hot or cold.

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