We attended a weekend cancer survivor retreat and Wendy, the camp cook, served this delicious quiche for breakfast one morning. She shared this recipe with me, which involved about 20 eggs, biscuit mix and breakfast meats. It’s tweaked just a bit to include whole wheat pastry flour and added veggies … and at a reduced size that most of us could serve to our breakfast guests. Thanks, Wendy!

1. Preheat oven to 350 degrees. Lightly spray 11x7" baking dish with olive oil cooking spray.

2. In a large skillet, heat 1 Tbsp Earth Balance Natural Buttery Spread over medium-high. Sauté vegetables for 5-6 minutes or until tender crisp:

1 cup fresh spinach, chopped

1 cup broccoli florets or 1 cup asparagus broken into 1" pieces (discard tough ends)

1 small zucchini, thinly sliced

6-8 mushrooms, sliced

3 green onions, sliced

3. Arrange in bottom of prepared baking dish in following order:

Sautéed vegetables

1 tomato, finely chopped with seeds removed

1 (8-oz) can Ortega green chilies, drained

1 cup fresh Parmesan cheese, grated

4. In a medium bowl, whisk together until well-blended:

8 eggs

½ cup rice milk

3 Tbsp whole wheat pastry flour

¼ tsp baking powder

2 tsp dill

½ tsp nutmeg

¼ tsp salt

¼ tsp lemon pepper

5. Pour liquid ingredients evenly over vegetables and cheese.