Crustless vegetable and turkey sausage quiche

Submitted by pickleberry

Makes 6 servings

Good for any meal, or on top of a salad

Ingredients

6	eggs
1 1/2	c skim milk
1	pinch salt
1	dash black pepper
1	dash white pepper
1	pinch cayenne pepper
1/2	t dried basil
1/2	t dried oregano
1 1/2	c shredded cheddar cheese
1	c shredded colby jack cheese
1/4	c shredded parmesan cheese
2	T all purpose flour
1	T olive oil
1	medium onion, chopped
1/2	pound button mushrooms, chopped
10	ounce frozen chopped spinach, thawed
1	medium zucchini or summer squash, chopped
7	ounces turkey kielbasa, chopped

Directions

Preheat oven to 375 F. Grease a deep-dish pie pan or a small rectangular baking pan.
In a small bowl, toss the shredded cheeses with the flour until evenly coated. Set aside
Heat the olive oil in a skillet over medium heat. Add the onion and saute until it softens.
Add the mushrooms to the pan and cook for several minutes until they soften.
Squeeze most of the water out of the thawed spinach and add to the pan, breaking up any clumps.
Add the zucchini last and cook just until it begins to soften. It will cook more in the oven and you don't want it too mushy.
In a large bowl, whisk together the eggs, milk, salt, pepper, and other spices (the first 8 ingredients listed). Whisk until the egg and milk are well blended and smooth, without any streaks of yolk.
Stir in the cheese mixture and the vegetables from the saute pan. If there is extra liquid in the vegetables, press it out and drain it off before adding them to the eggs, otherwise there will be too much liquid.
Pour mixture into the greased baking dish. Place the baking dish on a cookie sheet or over some foil in the oven.
Bake at 375 for 40-50 minutes, until the center is set. There may be some fluid bubbling up, but press lightly on the middle with the back of a spoon. If it is at all firm, remove it from the oven. Let sit for at least half an hour before serving