Basil/spinach Quiche

Slice the onions into very thin rounds. Put 3-4 tbsp extra virgin olive oil in a heavy skillet and bring to medium high heat. Saute the onion rings until just starting to turn golden. Remove from skillet and set aside. Remove the seeds and ribs from the peppers and slice into julienne strips. Break the florets of cawliflower into bite size pieces. Thinly slice the mushrooms and make matchstick slices of the zucchini. Place all the sliced veggies into the skillet and saute until just starting to turn limp--about 4 minutes or so. Remove from the skillet and drain well. Mix together the eggs, flour, milk, salt and pepper and whip with a wisk until very frothy. Use a deep quiche dish or a 10" deep dish pie plate. Spray well with an olive oil cooking spray. Wash the basil and spinach and pat dry with a paper towel. Line the cooking dish with the basil and spinach so that the points of the leaves overlap the edge of the dish by about 1/2". Spray lightly again so that the leaves stay together. Gently pour about the 1/4 of the egg mixture over the leaves. Place about 1/4 of the veggies into the cooking dish, making sure they are spread around. Sprinkle a handful of the parmesan cheese over all. Repeat the eggs, veggies and cheese until the dish is filled and you have ended with cheese. Bake at 350 degrees until done--about 25-30 minutes. The eggs will really puff up, the tips of the spinach and basil will turn a little brown and the cheese forms a nice crusty top on the quiche. During the summer when our vegetable garden is at its peak, I substitute other veggies such as eggplant and hot peppers and green beans and leeks for the onions.