Roasted Vegetable And Gruyere Quiche - cooking recipe

Ingredients

1 onion, thinly sliced
2 cups broccoli florets
1 red pepper, seeded and cut into cubes
4 whole eggs
2 egg whites (or substitute an additional whole egg)
3/4 cup milk
3/4 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon Dijon mustard
1/2 cup shredded gruyere cheese
1/4 cup green onion, chopped
1 tablespoon grated parmesan cheese
1 teaspoon margarine, melted

Preparation

Preheat the oven to 400 F (200 C).
Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
Brush a 10-inch quiche dish with melted margarine.
Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.