Very Veggie Crustless Quiche

Ingredients

• 8 stalks asparagus
• 1 cup broccoli floret
• 1 cup mushroom
• 2 cups fresh spinach
• 3/4 cup colby-monterey jack cheese
• 5 eggs
• 1 tablespoon yellow mustard
• 1/4 cup milk
• 1/4 cup flour
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Cut asparagus into 2-inch sections.

2. 2

   Steam the broccoli and asparagus until it's a little soft (not soggy) and put it in a lightly greased deep-dish pie pan.

3. 3

   Sprinkle the cheese over the veggies.

4. 4

   Next steam the mushrooms and spinach until slightly wilted (you could sautee it too). Put it on top the cheese.

5. 5

   Put the rest of the ingredients in a blender (I used my magic bullet) and blend until smooth.

6. 6

   Pour egg mixture over veggies. I poked a knife into the veggies in a few places just to make sure the egg gets down in there - it doesn't have to be completely mixed together.

7. 7

   Bake at 375 degrees for about 40 minutes. Let sit about 10 minutes before serving.