Summer Veggie (Crust less) Quiche

Happy Friday!!  By this time each year our Farmer's Market is packed full of just-picked perfect veggies.  We love grilled veggies in the summer, and I generally go a little overboard buying them.  This crust less quiche is such a yummy way to use up the last of the veggies and makes for nice weekend brunch.  You can use any veggies that you like - these are just the ones that I had on hand on the day that I wrote up the recipe.  To make it a little heartier, the hubs usually makes a slice of quiche into a sandwich with a little fresh tomato.

Summer Veggie (Crust less) Quiche

Ingredients
1 yellow summer squash, diced
1 zucchini, diced
1/2 medium onion, diced
1/2 cup mushrooms, sliced
1 sweet Hungarian pepper, diced
1 bell pepper (any color), diced
6 eggs
1/2 cup milk (I use 2%)
1 cup shredded cheese (I use a Colby-Jack blend)
1/4 cup hot sauce, or to taste
1 1/2 teaspoons Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon paprika
olive oil spray

Directions

1. Preheat oven to 425 degrees (F)
2. Spray 9x9 glass dish with olive oil spray
3. Heat medium skillet over med-high heat, spray with olive oil spray
4. Add veggies to hot skillet, and saute until crisp-tender, about 3 minutes
5. Add veggies to 9x9 baking dish
6. In a separate bowl, whisk eggs, milk, hot sauce, Dijon mustard & pepper
7. Pour over veggies
8. Top with shredded cheese and sprinkle with paprika (I mix the cheese in a bit, so that I don't end up with a thick layer of cheese on top)
9. Bake in preheated oven for 40 minutes, or until knife inserted into center comes out clean
10. Let cool for 5-10 minutes before cutting