Garden Veggie Quiche

Since summer is showing off it's early harvest, there are lots of yummy veggies around.  I was looking for something different for dinner, when I came across Lucy's Crustless Quiche recipe.  This, I decided, was just what I was looking for :)

The only problem was, by the time I got around to making it -- we had used up many of those garden veggies.... so, I improvised a bit.  The result:  Frog Prince said "This is excellent"!

Now, you have to understand... with Frog Prince, you only get an excellent when things are really, really, really, really, really, really, really.... well, you get the picture, good.  Normally, a good dinner, which he'd eat again, is "eh, it's pretty good".  Thus, I was shocked and pleased with how yummy this dish turned out to be.

Garden Veggie Quiche - Modified from Lucy and from Mom

1 large potato, shredded
1 large zucchini, quartered
1-2 C broccoli, finely chopped
1/2 large bell pepper (any kind of your choosing, or mix and match), diced
1/2 large onion, diced
~4oz mushrooms, sliced
1 large garlic clove, minced
3-4 strips of bacon, cooked crispy
1/2 C ham, cooked and diced
4 eggs
3/4 C milk
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 C extra sharp cheddar cheese, shredded

Coat an 8x8 square glass baking dish with cooking spray, and preheat the oven to 375.

Prepare veggies and cheese.

Then, over medium heat, saute the mushrooms with garlic. Then, add the remaining veggies (except potato) and saute for about 3-5 minutes (veggies will still be crisp). Add in the ham, and cook until warmed (1-2 min).

Stir in the potatoes, and allow them to warm (about 2 min).

Meanwhile, combine milk, eggs, salt and pepper and mix well.

Remove veggie mix from the heat and spread half of the mixture into the greased glass dish. Top with half of the cheese (I used colby jack and cheddar).

Top with the remaining veggies.

Then, add the remaining cheese. Crumble up the crispy bacon and drop over the top of the cheese (you can totally omit the bacon -- we just had some we should use up).

Pour the egg mixture over the top.

And pop in the oven to bake at 375 for roughly 40 minutes.

Let stand for 5 minutes before cutting and serving.

Enjoy with fresh fruit, and a glass of OJ!

This recipe is linked to:
Friday Feasts, 
Foodie Friday, 
Grocery Cart Challenge's Recipe Swap
Ingredient Spotlight: Eggs
URS