Vegetable Quiche

• 5 whole large eggs
• 2 cups milk
• 3 TBS vegetable oil
• 2 cups fresh mushrooms, sliced
• 6 green onions, chopped
• 1 cup yellow squash, shredded
• 1 cup grape tomatoes, halved
• 2 cups (tightly packed) spinach, raw, rinsed and chopped
• 2 cups Pepper Jack cheese, shredded
• 2 Delicious Orchards 9” pie shells
• Salt and pepper to taste

Preheat oven to 350 degrees. In a large bowl, combine eggs and milk. Set aside. In a large skillet, over low to medium heat, sauté mushrooms for about 2 minutes. Add yellow squash, green onions and spinach; cook until spinach wilts, about 2-3 minutes. Then, season with salt and freshly ground black pepper to taste. Divide mushroom mixture evenly into the two pie shells. Add 1/2 cup of tomatoes and 1 cup of Pepper Jack cheese to each pie shell. Divide the egg and milk mixture evenly into each pie shell filling to the top. You may have some of the mixture left over. Using a spoon, gently stir everything together until well combined. Set aside. Line a cookie sheet with foil and place pie shells on the cookie sheet. This will protect your oven from any spills from the pie shells while baking. Place in center of oven and bake at 350 degrees for about 1 hour 15 minutes, or until top is firm and slightly puffy with a golden brown color. Cooking time may vary depending on oven.