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Saturday, September 8, 2012

Tossed Vegetable Quiche

This is the 12th recipe in our 30 Day Nature Isle Recipe Marathon.  This recipe came about when I had some leftover tossed salad in the fridge that was just a tad wilted and could not be served as is.  Hence the name "tossed".  So feel free to omit any of the vegetables and add any of your favorites.

Tossed Vegetable Quiche

4 eggs
Tomato, diced
Onion, sliced/chopped 
Garlic, grated
Spinach, chopped
Beets, grated
Lettuce, shredded
Carrot, grated
Cabbage, shredded

Pumpkin, grated
Parsley, chopped
Celery, chopped
Sea salt

Toss vegetables together. Add salt, curry and garlic. Whisk egg and add to tossed vegetables.  Grease baking dish and pour mixture in.  Bake at 350 degrees for about 25 minutes.  Check at about 15 minutes to ensure that the dish doesn't burn because all ovens are not created equal.
Cut into slices. Serve and enjoy!

N.B. This dish can be re-created over and over and never be the same.  Just change the vegetable combinations and you have a variety on your hands.

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