The beauty of quiche is that is doesn't really matter what veggies you put in. If your Mr. Picky doesn't like mushrooms, try bell pepper or spinach or ham. The green onions really add to this, so try not to substitute for that.... just don't let your Picky know it's in there....
I WILL recommend though, after trying this recipe, if using canned tomatoes, drain as much juice out as possible, and use a DEEP pie dish- mine was too shallow and it went spilling over the edges. Still good, but not very pretty.
Pie crust (scratch or store bought)
1 c. chopped mushrooms
3/4 c. chopped green onion
1/4 c. flour
1/4 tsp. black pepper
1/4 all-purpose seasoning
6 ripe tomatoes, thickly sliced (I used a can of diced tomatoes)
2 oz. grated parmesan cheese
1 c. milk
Preheat oven to 400F. Bake piecrust alone in 9" dish for 5 minutes. Cool completely and lower oven temp to 350F. (NOTE** My mom's note in here says to skip this step entirely- I didn't, and my pie crust shrank a bit... I'll try her advice next time).
Saute mushrooms and green onions in a tiny bit of water until tender- set aside.
Mix flour, pepper, and seasoning in shallow bowl and "dredge" tomatoes in mixture (learned from this recipe that "dredge" means essentially "coat it"...) Arranged coated tomatoes as bottom layer in pie crust.
Add vegetable mixture- make sure to cover all the tomatoes up. Next layer with cheese, then mix eggs and milk and add as top layer.
Bake 40-45 min or until cooked through middle.
Serves 8 slices. Serve hot or cold.