Vegetable Crustless Quiche

I love quiches, but could do with out the extra calories and fat! I decided to try making a quiche without the crust and see how it tasted. I was pleasantly surprised that I didn’t miss the crust in my vegetable crustless quiche! The vegetables add even more nutrition!

Slice and sauté vegetables until a golden brown and slightly tender.

Pour egg and vegetable mixture into prepared pie plate. Sprinkle parmesan cheese on top.

Ingredients:

5 eggs, beaten

1 Tablespoon vegetable oil

1 onion chopped

1 large zucchini

1 cup spinach

1 red or yellow pepper sliced

2 cups shredded Muenster cheese

1 cup shredded Cheddar cheese

1/4 cup parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Preheat oven to 350 degrees. Lightly grease a 9 inch pie plate.

Chop zucchini, onion, and red pepper. Chop zucchini in round thin slices and onions  finely.

Heat oil in a large frying pan on medium high heat. Add vegetables. stir and turn occasionally until lightly browned. About 10 minutes. Lastly stir in spinach. In a large bowl combine eggs, cheese (except parmesan), salt, and pepper.

Add vegetable mixture. Stir to blend.

Pour into prepared pie plate.

Sprinkle parmesan cheese on top.

Bake in preheated oven until eggs have set, about 30 minutes.

Let cool for 10 minutes before serving.

You can really add any veggies and cheese you prefer to the vegetable crustless quiche. I also enjoy eating this for breakfast! And you don’t get all the added fat and calories from a crust! ENJOY!