Wednesday, November 4, 2015

Crustless Veggie Quiche

Ingredients for 6 servings

¼ teaspoon freshly ground black pepper
2/3 cup shredded cheese
¾ cup milk
¾ teaspoon salt
1 large orange bell pepper, chopped (or any color)
1 tablespoon ground thyme (or fresh chopped)
1 ½ cups sliced yellow squash (2 small or 1 very large)
1 ½ cups sliced zucchini (2 small or 1 very large)
2 cloves roasted garlic, chopped
2 tablespoons grated parmesan cheese
3 large eggs
3 large egg whites


Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.

Preheat oven to 350°F. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.

In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.

Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. 

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