Vegetable Quiche

A medley of veggies with a Southwest kick.

Ingredients

• 1 cup egg white
• 1/2 cup oatmeal, uncooked
• 1/4 cup sliced summer squash
• 1/4 cup chopped zucchini
• 1/4 cup chopped or sliced tomato
• 1 jalepeno, pickled
• 1 tsp garlic powder
• 1 tsp chili powder

Directions

1. Preheat oven to 350 °F (175 °C).
2. Using a chopper or food processor grind the oatmeal together with the garlic powder and chili powder, till it resembles breadcrumbs. Remove and set aside. Put on bottom of a round 9x9" baking pan as a crust or add to the egg whites mixture later.
3. Chop all the vegetables using a food processor or chopper so that they are all finely chopped.
4. Add the vegetables to the egg mixture and mix together. Once all mixed, pour into 9x9" round non-stick baking pan.
5. Bake at 350 °F for 35 minutes or until the egg mixture sets (you can use the toothpick method for this).
6. Take out of the oven and let cool for 15 minutes before serving to let it rest and set even better. You can also sprinkle with veggie shreds soy cheese.
7. Serve with tablespoon of salsa on top.