Real men eat Quiche

It's been a few days. I am blaming the horrible New England weather - endless rainy days, followed by a few nice days, and now the third day in a row of rain and wind and yuck. My back yard is a swamp and trees are threatening to fall down completely. At least it's day light savings and I can look out my window and see the yuck for one more hour a day. I am also blaming Spring Break and having my older girl home for a week. More distraction.
Dispite feeling low from the lack of sunshine, I made myself cook dinner. I have spent much of the day preparing for a nutrition lesson for middle school age girls - there will be more about that after the happening. Comfort food was the rule of the day, so I settled on quiche. I had eggs in abundance, cheese that needed to be used and some mushrooms. The beauty of the quiche is that with a basic recipe, imagination can be your guide. It's just eggs, milk, cheese and veggies. I skip the crust for the gluten free and who needs the extra carbs and fat anyway. To make it healthier the cream is changed to skim milk, and the egg yolks are reduced by adding another egg white. (the cats and dog are very happy about this) Skimping on the cheese is a no-no in my book.

Real Man's Quiche - makes 2- 8 inch pie pans - serves 6-8

2 tbsp transfat free margarine
2 cups sauted vegetables (onion, leek, broccoli, spinach, mushroom, asparagus)
1 cup shredded cheese (swiss, cheddar, gruyere)
1/4 cup grated parmesean (can use veggie sprinkles)
1 tbs rice flour or gluten free mix (or all-purpose flour)
3 eggs plus 2 egg whites
1 1/2 cups skim milk
1/4 light sour cream
salt and pepper to taste

1. Preheat oven to 350 degrees. Prepare 2, 8 inch pie plates with non-stick spray.
2. Melt butter in non stick skillet, saute vegetables until tender and onions are browned.
If using spinach add this last or seperately. They cook down to nothing in seconds.
Spread evenly over pie plates.
3. In a bowl mix together the chesses, flour, milk, sour cream and eggs. Beat well to combine. Add salt and pepper to taste. (cheese is already salty - may omit) Pour evenly between the two pie plates.
4. Bake for about 35 minutes, until quiches are set and slightly browned.

Someone in my house does not like cooked spinach, so I cooked the onions and mushrooms first, divided it among the pie plates, then cooked the spinach and put it in the quiche that I can now call my own.