Naked Quiche: Four Variations

Oil or butter for pan

5 eggs

2/3 cup milk (cow's milk, soy milk, rice milk, etc.)

Vegetarian

1/2 teaspoon black pepper

3/4 cup chopped asparagus

1/2 cup chopped tomato

1/2 cup grated cheddar cheese

Sprinkle of paprika, for top of quiche

Salmon

1 teaspoon dried or 1 tablespoon fresh dill

1 teaspoon dry mustard or 1 tablespoon Dijon mustard

1 cup chopped onion

1/2 cup chopped fresh mushrooms (portobellos are great)

4-8 ounces smoked salmon (lox-style or canned)

Greek

1/2 cup sun-dried tomatoes, soaked in hot water for 20 minutes and drained, or packed in oil and drained

11/2 cups fresh baby spinach or frozen spinach (thawed and drained, if frozen)

1/4-1/2 cup chopped black olives

1/4 cup crumbled feta cheese

Mexican

1 cup canned kidney, black or pinto beans, rinsed and drained

1/4 cup salsa

1/2 cup frozen or canned corn, (thawed, if frozen) and drained

1/4 cup Monterey Jack cheese

1/4 cup chopped fresh cilantro

Heat the oven to 375 degrees. Oil or butter a 9-inch pie pan.

In a medium bowl, whisk eggs, milk and any seasonings together.

Pick which variation you want to make and place the veggies, fish or cheese in the bottom of the pan and spread out evenly. Pour the egg mixture over all. If making the vegetarian variation, sprinkle the top with paprika.

Bake 30-50 minutes or until set and lightly browned on the top. If, at 30 minutes, the top is browning too quickly, cover lightly with foil.

Serves six.

"Simple Food for Busy Families" by Jeannette Bessinger and Tracee Yablon-Brenner (Celestial Arts, 2009)