This document provides a recipe for a healthy veggie quiche. It calls for puff pastry, olive oil, mushrooms, eggplant, onions, eggs, milk, and cottage cheese. The instructions are to prebake the puff pastry crust, sauté the vegetables, then mix the eggs and milk and pour over the vegetables before baking for 30 minutes at a lower temperature.

1. HOW TO MAKE
HEALTHY VEGGIE
QUICHE?
This recipe is a healthy vegetable quiche
and a filling morning reward to get you up
and going for the rest of the day, Trim
Down Club team believes.

2.  2 SWG* sheets puff pastry
 1 Tbsp. / 15 ml olive oil
 1 cup / 70 gm mushrooms, sliced
 1 cup / 80 gm eggplant, sliced
 2 onions, thinly sliced
 5 omega-3 or grass-fed eggs
 ¾ cup / 180 ml organic grass-fed
 or vegan milk
 1 cup / 240 ml organic and/or grass-fed cottage
cheese

3.  Preheat oven to 375°F / 190°C. Line a loose-base fluted quiche pan with
puff pastry sheet. Trim the edges and prick the base with a fork. Place a
sheet of baking paper over puff pastry.
 Fill the pie plate with dried beans. Place the pie plate in the preheated
oven and bake for 10 minutes. Remove the beans and bake about 10
minutes more. Heat the oil in a non-stick frying pan over medium-high
heat. Add mushrooms and stir-fry for 5 minutes. Add the eggplants and
onions and cook for 3 minutes. Remove from heat and let stand to cool a
bit.
 Meanwhile, whisk together the eggs and milk. Add salt and pepper if
desired. Spread cooled vegetable mixture over pastry. Sprinkle with
cheese and pour in the egg mixture. Reduce oven heat to 300°F / 150°C.
Return the quiche to the oven. Bake for another 30 minutes. Let stand for
about 10 minutes before slicing and serving.