Crustless vegetarian quiche is easy to put tother and is very versatile. Eat it hot, eat it cold, eat it for any meal at any time of day!
Crustless Vegetarian Quiche
1 tbsp olive oil
½ cup frozen chopped onion
2 tsp minced garlic (2 cloves)
½ cup frozen chopped red bell pepper
½ cup chopped frozen green bell pepper
6 frozen broccoli florets
¼ chopped sun-dried tomatoes
6 large eggs
2 tbsp milk
1 tsp oregano
½ tsp black pepper
½ tsp salt
⅓ cup parmesan cheese
Preheat oven to 425͒.
In a large saute pan on medium-low heat, add heat oil. Add onion and garlic. Saute until tender, about 4 minutes. Add bell pepper, broccoli and sun-dried tomato and saute another 2 minutes. Spread vegetables in the bottom of a lightly greased 9” pie pan.
Wisk together eggs, milk, spices and ¼ cup parmesan cheese. Pour egg mixture over vegetables in pie pan.
Cover pan loosely with foil and bake for 10 minutes at 425͒. Turn the heat back to 350͒ and bake for an additional 15 minutes. Remove foil, sprinkle with remaining cheese. Bake for an additional 5-10 minutes until a knife inserted in the center comes out clean.
6 servings, 121 calories per serving
Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to a freezer bag or container and store in the freezer for future use.
Hack: Frozen or dehydrated vegetables can be used in this recipe.