Raise your hand if you don't like eggs.
It's okay. I won't throw things at you. I won't even give you a dirty look. Because I don't like eggs either.
... but in an effort to eat more protein... well, let's just say I'm trying to make nice with the eggies.
That's not to say I don't dress them up with taco sauce... and BBQ sauce... and ketchup... and salsa. But hey, at least I'm eating them! Right?
I've found that adding a flavorful ingredient or two helps in the 'try to choke down the eggies' department. Fortunately, I love me some green olives -- they're a great additive in a recipe like this. Same goes for green onions.
Now... I'm not the biggest swiss cheese fan. But when you've got two strong ingredients like olives and onions, you need a mellow cheese that won't throw your entire mouth out of whack. Trust me.
The great thing about quiche is that you can throw pretty much anything in there and make it work. Experiment with this. Make it your own. Just don't try to do too much all at once. If you add too many different bold flavors in there, your tongue might explode.
Consider yourself warned.
Green Onion, Olive & Swiss Quiche
1 cup skim milk
2 green onions, chopped
2 Tbsp green olives, chopped
6 ounces swiss cheese, shredded
1. Preheat oven to 350 degrees. Coat glass pie dish with cooking spray. In a large bowl, whisk eggs and milk together.
2. Carefully stir in green onions, olives and cheese. Add pepper to taste. Pour into pie dish and bake for 50 minutes.