8 or 9 inch premade pie crust
3 large eggs
1 cup skim milk
1 cup shredded cheese (I used Colby Jack cheese)
Assorted vegetables (mushrooms, spinach and cherry tomatoes)
salt and pepper
Preheat oven to 400 degrees. In a medium bowl, mix together the milk and eggs. Season with salt and pepper. In the bottom of the pie crust, spread a layer of cheese and the vegetables (except tomatoes). I precooked the mushrooms and spinach before adding them to the quiche. Pour the egg-milk mixture slowly over the vegetables and then add the halved cherry tomatoes over the top.
Bake for 35 to 40 minutes or until the eggs have set.