QUICHE AT THE SOUP KITCHEN WOW!!!!!!ENJOY DAN:

PRIMAVERA QUICHE FOR THE LADIES IN THE SOUP KITCHEN by CHEF DEAN:

Serves 12    (264 calories)

INGREDIENTS:

1 tablespoons olive oil

1/2-fennel bulb, diced

1 onion, diced

2 carrots, diced

1/2-bell pepper, diced

7 baby-portabella mushrooms, sliced

1 handful fresh asparagus, trimmed and cut on the bias in1/2-inch pieces, reserve 4 long pieces to put over the top

1 cup peas

3 garlic cloves, minced

1 9-inch dip dish pie dish

1 cup milk

4 eggs

5 ounces of cream cheese

1/8-teaspoon ground nutmeg

1 teaspoon (EACH) ground tarragon, and basil

1-cup parmesan cheese

Salt and pepper to taste

DIRECTIONS:          (pre-heat oven to 375 degrees)

1.   In sauce pan over medium-high heat.

2.   Add fennel, onion, and carrots, bell pepper, mushrooms and cook for 4-5 minutes.

3.   Add peas and garlic and cook 2 minutes.

4.   Spread vegetables evenly over the bottom of the pie dish.

5.   Whisk together milk, eggs, and cream cheese until smooth.

6.   Pour over the vegetables.

7.   Spread cheese over the top.

8.   Place 4 asparagus over the cheese.

9.   Bake 30-35 minutes, or until nice and brown.

ENJOY DAN:                        BON-APPETITE!!