1 tablespoon butter or olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup broccoli florets
1 cup sliced mushrooms
1/4 cup julienned meat, fish, or
seafood of your choice
Salt and freshly ground pepper to taste
1 1/2 cups milk
5 eggs
1 tablespoon flour
1/4 teaspoon Tabasco sauce, or to taste
3/4 cup Jarlsberg, part-skim Mozzarella, Gruyere,
or other cheese of your choice, finely diced

Preheat oven to 325 degrees F. Coat an 8-inch quiche dish or pie plate
with nonstick spray.
In a medium skillet melt butter or margarine, if using, over low heat, (or
place oil in the skillet). Add the onion, garlic, broccoli and mushrooms. Sprinkle about 1/8 teaspoon salt over the vegetables. Cover and cook 10
minutes. Add the meat and cook 5 minutes, or until all the liquid has
evaporated. Transfer this mixture to the prepared dish.
In blender container combine the milk, eggs, flour, 1/2 teaspoon salt,
pepper and Tabasco. Blend until smooth. Pour this mixture over the
vegetables. Add cheese, stirring to distribute evenly. Bake 45-50 minutes,
or until the quiche is firm in the center. Let the quiche stand 5-10 minutes
before serving. Serves 4. This is a delicious luncheon entree!