Quiche is a beautiful thing. It seems so sophisticated, so elegant, but it’s really just a delicious catch-all for your spare veggies and cheese. I hadn’t made one in a while, so when I saw this recipe in my latest issue of Cooking Light, I decided to give it a whirl. Of course, I changed just about everything.

My quiche has a few standard components:

1. Eggs (or some combo of eggs and egg whites) and milk
2. Seasoning
3. Herbs
4. Garlic and or onions
5. Pork products
6. Veggies
7. Cheese

I started with a standard store-bought pre-rolled crust, which I pre-baked at 400 for about 10 minutes, per Tiffany’s advice. While that cooled, I gathered my ingredients:

3 eggs and about 1/2 cup of egg beaters, 1 c whole milk, a dash of pepper sauce, fresh ground pepper. (I got no picture for this, sorry. It’s not very exciting to look at anyhow.)

The recipe called for thyme. I had CSA basil and Italian parsley on hand, so I used that. I added some lemon zest for, well, zest.

The recipe called for 1/4 cup of finely chopped red onion. I had green onions on hand, and I love how they taste in a summer quiche.

Bacon. It speaks for itself.

Lovely lovely CSA summer squash. I would have just as happily used asparagus or broccoli if I had'em.

Cheese! The recipe calls for 3/4 cup mozzarella. I had some leftover cheddar, a bit of fresh pecorino romano (heaven) and some parmesan. This may be a leetle bit more than 3/4 of a cup.

Veggies, onions, and herbs sautéing in olive oil.

The recipe said to layer the veggies, then cheese, then eggs mixed with bacon. If I had it to do all over again, I would have layered the bacon in after the cheese.

Voila! Delicious.

Yet another fabulous mix and match meal. You can also leave the crust off entirely and call it a frittata, and my babysitter tells me a bottom only biscuit crust is also a tasty thing. I may try that next time.