Cup of Yum
1. Preheat the oven to 425°. Spray a 9" pie plate with vegetable spray and dust the bottom and sides with almond meal flour. Set aside.

FOR THE VEGETABLES:

1. Place a medium skillet over medium high heat and add olive oil. When the oil is hot, add the veggies, ½ teaspoon kosher salt, ¼ teaspoon black pepper and the red pepper flakes.  Sauté for 7-10 minutes or until tender. Transfer the vegetables to a mesh strainer set over a bowl to eliminate the excess liquid. Let the vegetables strain and cool while you make the custard.

FOR THE CUSTARD:

1. Crack the eggs into a large bowl and whisk briskly. Add the milk, cream and remainder of the salt and pepper along with the parsley and chives. Whisk to combine. Stir in ¾ cup of swiss cheese into the custard mixture.
2. Arrange the sautéed vegetables in the bottom of the pie plate. Pour the custard mixture gently over the vegetables. Top the quiche with the remaining ¼ cup of swiss cheese.
3. Bake for 20-25 minutes or until the edges are browned and the center of the quiche is set. Remove from oven and let rest for 5 minutes before cutting and serving.