2 tsp olive oil
1 small red onion, cut into chunks
4 oz button mushrooms, quartered
Sea salt and freshly cracked pepper, to taste
5 stalks of asparagus, ends removed & cut into thirds
1 cup grape tomatoes
1 frozen pie crust
1 ½ cups milk
1 cup baby spinach
1/2 cup sharp cheddar
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Place the onion and mushrooms on the prepared baking sheet. Drizzle with a bit of olive oil then season with a pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.
Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue to roast for 10 minutes. Remove from the oven and set aside.
Reduce the oven to 375 degrees.
Spray a piece of tin foil with a bit of cooking spray then press it gently on top of the frozen pie crust and place into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle the bottom of the crust with most of the baby spinach, followed by most of the roasted veggies, then half of the cheese.
Add the well whisked egg mixture. Sprinkle the remaining spinach, roasted veggies, and cheese on top.
Carefully place into the oven and bake for 30-40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Remove from the oven and let it rest for 10 minutes before slicing and serving.
Recipe Source - For the Love of Cooking