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](https://cynthiaeats.com/wp-content/uploads/2021/12/Quiche-300x300.jpg)
Crustless Vegetarian Quiche
Ingredients
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced (2 tsp)
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- 6 chopped broccoli florets
- ½ cup chopped tomato
- 6 large eggs
- 2 tbsp milk
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
- ⅓ cup parmesan cheese
Instructions
- Preheat oven to 425℉.
- Place oil to a large saute pan and heat over medium-low. Add onion, garlic, peppers, broccoli and tomato. Saute until tender, about 4 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.
- Serve warm or cold.
- Hack: Leftovers can be stored in the refrigerator for up to 5 days.
- 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 up to 3 months.
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!
Hack: Frozen or dehydrated vegetables can be used in this recipe.