Crustless Veggie Quiche

Name: Crustless Veggie Quiche
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: serves 6
Cuisine: american
Ingredients: 1 and 1/2 cups sliced yellow squash (about 1 medium yellow squash); 1 and 1/2 cups sliced zucchini (about 1 medium zucchini); 1 large orange bell pepper, chopped (or any color); 2 cloves garlic, minced; 2 teaspoons dried thyme (or fresh chopped); 3 large eggs; 3 large egg whites; 3/4 cup milk*; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup shredded cheese*; 2 Tablespoons grated parmesan cheese

4.90 (19)

⏱ 85 mins 🍽 serves 6 🌶 american 🏷 Breakfast

This light and flavourful crustless quiche is a healthy breakfast option. It combines yellow squash, zucchini, and bell pepper with a simple egg and cheese mixture, baked until set. The recipe is versatile, allowing you to use your preferred vegetables and herbs. It serves six and takes approximately 85 minutes from start to finish, including cooling time. The result is a satisfying dish that's great fresh or as leftovers.

Ingredients

1 and 1/2 cups sliced yellow squash (about 1 medium yellow squash)
1 and 1/2 cups sliced zucchini (about 1 medium zucchini)
1 large orange bell pepper, chopped (or any color)
2 cloves garlic, minced
2 teaspoons dried thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk*
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded cheese*
2 Tablespoons grated parmesan cheese

Method

Place a large skillet on the heat and coat it with nonstick spray. Add the sliced squash, zucchini, chopped pepper, minced garlic, and thyme, seasoning with a small pinch of salt and pepper. Cook for 6-7 minutes, stirring often, until the vegetables are soft. Transfer them to a bowl to cool while you make the egg mixture.
Set your oven to 350°F (177°C). Lightly spray a 9-inch pie dish or square baking pan with nonstick spray and set it aside.
Whisk the whole eggs, egg whites, milk, the remaining 3/4 teaspoon salt, and 1/4 teaspoon black pepper together in a large bowl until well blended. Spread the cooled vegetables in the prepared pan, then scatter the shredded cheese over them. Pour the egg mixture on top and finish with a sprinkle of grated parmesan.
Bake the quiche for 45 minutes, or until the centre is firm and does not move when shaken. Let it cool on a wire rack for 10 minutes before cutting. The base may be slightly moist due to the vegetable content and lack of crust.
Leftovers keep well. Cover the quiche tightly and refrigerate for up to 4 days.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryBreakfast

Cuisineamerican

AuthorSally