Veggie Quiche

Crust: Use the same crust as the mini asparagus quiche recipe from April of this year. Spray pie plate with cooking oil spray. I also roll my pie crusts out on baking paper; then I fold the crust into quarters, using the baking paper it's on. It makes it easier to transport the crust to the pie plate. Bake 10-12 minutes at 375*.

Filling:
4 cups finely chopped veggies (I used asparagus, broccoli and zucchini.)
1 Tbsp. dried onion

5 eggs, beaten
1/4 tsp. pepper
1/2 tsp. salt
1 cup freshly grated parmesan cheese
1 cup grated cheddar cheese

Mix dried onions with the veggies.  Place veggie mix into the cooled pie shell. Mix salt and pepper into the eggs, beating swiftly. Pour egg mixture over the veggies. Put parmesan cheese on top. Top off with cheddar. Bake at 375* for about 40 minutes, or until an inserted knife comes out clean. Serves 6.