Baby Vegetable Quiches

A companion piece to the Baby Bacon, Swiss and Mushroom Quiches. Great served at room temp for a brunch, weekend morning or breakfast meeting.

Ingredients:

12 slices fresh, soft wheat or white bread (you can cut off the crusts if you like, but I find the whole piece looks more rustic and covers the muffin cups better)

5 eggs

1 cup fat free half and half

2 teaspoons extra virgin olive oil

1 cup white or yellow onion, chopped

¾ cup fresh mushrooms, chopped

1 cup zucchini, chopped

1 roma tomato, diced

1 teaspoon salt

2 teaspoons grill seasoning or your favorite veggie seasoning blend

1 cup shredded cheddar cheese

Directions: Preheat oven to 350 degrees. Spray a large sized muffin tin (12 cups) with cooking spray. Flatten the pieces of bread in your hands and push one slice into each cup. If you have holes, just mush the bread together to cover. Using a large saucepan, cook the onion, mushrooms, zucchini and tomato along with the seasonings until translucent, but not brown. Remove from heat and let cool. In a medium mixing bowl, whisk the eggs and half and half. Stir in the cooled veggies and cheese. Ladle into each bread lined cup. Spray any exposed edges of the bread with cooking spray and bake for 30 minutes, turning the pan halfway through.