Mediterranean Quiche Name: Jennifer Miller Base: Maxwell AFB Recipe: Serves 4 for dinner 6 eggs 4 ounces feta cheese, crumbled 1 yellow onion, sliced into thin half-moons 1 large zucchini (or 2 small), diced 2 red peppers, roasted (see below) Olive oil A dash of salt & pepper To roast peppers, turn the broiler to HIGH and cut peppers in half lengthways. Remove the seeds, stem, and membranes, then put peel-side-up on a baking sheet lined with aluminum foil. Place directly under the broiler until the peel is blackened in places and beginning to blister. Remove from oven and set aside. Preheat oven to 350 degrees. Heat a large pan over medium heat with 2 tbsp olive oil. Sauté the onions, stirring occasionally, until softening. Add the zucchini to the pan and sauté until the onion is browning. Remove from heat and scrape into a large bowl. Peel the blackened skin (you can leave a few bits for smoky flavor!) off the peppers, then dice. Add to the large bowl along with the rest of the ingredients, mixing well to combine. Pour the mixture into a greased pie pan, leaving at least half an inch around the top, as the quiche will rise during baking. Pour any leftovers into a second pan or into a muffin tin. Bake for 35-40 minutes, or until a fork inserted in the center comes out clean (except for maybe some melting cheese!). Let cool slightly before serving. Slice like a pie and serve with a salad of arugula, tomatoes, cucumbers, and Greek or balsamic dressing.