Crustless Veggie Quiche
This crustless quiche is a wholesome breakfast option featuring a colourful mix of yellow squash, zucchini, and orange bell pepper. The vegetables are first sautéed with roasted garlic and thyme, then combined with a simple egg and milk mixture. Baked until set, it's finished with a topping of shredded and parmesan cheese for a satisfying, protein-rich meal that serves six.
Ingredients
- 1 1/2 cups yellow squash
- 1 1/2 cups sliced zucchini
- 1 large orange bell pepper, chopped
- 2 cloves roasted garlic, chopped
- 1 tablespoon ground thyme (or fresh chopped)
- 3 large eggs
- 3 large egg whites
- 3/4 cup milk
- 3/4 teaspoon salt
- 1/4 teaspoon fresh 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 and zucchini, chopped pepper, roasted garlic, and thyme.
- Season with a pinch of salt and pepper. Cook the vegetables for 6 or 7 minutes until they become tender. Transfer them to a bowl to cool while you make the egg mixture.
- Set your oven to 350. Prepare a 9 inch square pie pan by spraying it with nonstick spray.
- Whisk the eggs, egg whites, milk, salt, and pepper together in a large bowl until well blended. Spread the cooled vegetables in the prepared pan. Scatter the shredded cheese over them, then pour the egg mixture on top. Finish by sprinkling with grated parmesan cheese.
- Bake the quiche for 45 minutes until the filling is completely set and does not jiggle. Let it cool on a wire rack for 10 minutes before you cut it into slices to serve.
Nutrition (per serving)
Sodium522000 mg
Recipe details
CategoryBreakfast
AuthorAmyZoe
