1/4 lb Kielbasa (pre-cooked), cut into chunks about the thickness of a single index finger digit
1/2 onion, thickly cut strips
1/2 cup green/red/yellow pepper mixed, thickly cut strips
1/2 cup zucchini cut chunky from halved zucchini
1 package / 2 servings broccoli with cheese frozen
2 whole eggs
black pepper
any sort of mixed herb italian seasoning without salt or just oregano
a pinch of smoked paprika
metal cooking pan (I used handi-foil disposable tins and cooked two at once garnering 4 dinner sized servings)

This is not a traditional quiche. I made this up as something I could cook in small portions for a toaster oven. It was heavy on vegetables as I don't really like eggs but they served to hold everything together well. Even without liking eggs, I have made this twice in one week because it was so tasty. You do not need to add salt because the cheese sauce from the frozen vegetables and the salt from the kielbasa will be plenty.

Preheat toaster oven to 375°F.

Allow the frozen broccoli and cheese to thaw completely. Dump all the cut vegetables into the pan. Then add the kielbasa to the top of the pan. Into the pan add in the broccoli and cheese mixture. Don't stir things, only use a blunt knife to poke around some as if you are making holes to let some cheese drip through.

In a cup mix the eggs with the herbs and black pepper. Mix until the eggs are combined but don't try to make it frothy.

Dump the egg and herb mixture on top to cover all the vegetables, meat, and broccoli.

Once again, poke around a little with a blunt knife to get some gaps for the eggs to fall into but don't stir it all completely.

Bake until it starts smelling good. From 30 minutes to one hour. Once it starts smelling good, check it every 10 minutes with a blunt knife near the center. The knife will come out clean when the eggs are done cooking.

I go by feel and looks more than by times and measurements so adjust as desired for your taste.

Submitted by: Nina