Vegetable Quiche by Lily Magruder

1 medium onion thinly diced

1 clove garlic finely chopped

1 green pepper diced

1 cup mushrooms

5 eggs

1 tsp salt

½  tsp black pepper

½ tsp marjoram or oregano

4 cups cooked vegetables (broccoli, cauliflower,and carrots)

2 cups diced cheddar cheese

Sauté onion, garlic, green pepper, and mushrooms until tender. Mix 5 eggs in blender with salt, pepper, and marjoram or oregano until foamy. Grease quiche pan. Line bottom with cooked vegetables and add cheese. Add sauteed vegetables. Pour blended eggs over all. Bake at 325◦ for 40 mm. Center will be firm. Let sit 10 minutes before cutting.