Step 1

Preheat oven to Prepare pie crust as directed if it needs to pre-bake. (I use a frozen pie crust that’s ready to fill.)

Step 2

Brush the bottom of the pie shell with the egg yolk. Sprinkle the shredded cheese over the bottom of the pie crust. Place the pie shell on a baking sheet lined with aluminum foil.

Step 3

Heat the olive oil in a medium skillet over medium heat. Add the zucchini, mushrooms, spinach and tomatoes and cook until tender and the liquid has evaporated, about 5-7 minutes. (If the mixture looks wet, transfer the veggies to a paper towel and pat dry to get rid of any extra moisture.) Let the veggies cool for 2-3 minutes.

Step 4

In a medium bowl, whisk the eggs and milk together. Add the veggies, salt and pepper and stir to combine. Pour the egg mixture into the pie shell until nearly full (you may have a small amount of egg mixture to discard).

Step 5

Place the baking tray with the quiche in the oven and bake at 375 for 40-45 minutes, until golden and set.

Step 6

Let the quiche cool for 5-10 minutes before slicing so it sets up. Serve warm and enjoy!