this is my very first quiche. and like many firsts, there's a healthy mixture of nerves and excitement. will it be a disgusting, thick omelette worthy of a fast food drive-through? will it be so fabulous that martha stewart would cry tears of bliss upon first bite? well, folks, i've tasted this quiche and i have to say that it is pretty darn good. i can guarantee that meat lovers wouldn't even miss the meat in this savory, satisfying dish. let me show you how to make one of your very own.
roast a couple diced cloves of garlic. can't you just smell it already? either slice up two small or one large of each squash and zuchhini into slender rounds. dice up an orange bell pepper. if you have a preference for yellow, red or green bell peppers, that would work too. aren't the vibrant colors of these three together pretty though?
over medium-high heat, with a little olive oil, saute your veggies with the garlic and a pinch of salt and pepper. now pinch yourself to prove you are awake and not dreaming that this recipe really is this easy. after about 7-10 minutes, your veggies should be tender and you can set them aside in a bowl to rest while you prepare your egg mixture.
go ahead and preheat your oven to 350.
whisk together your eggs, egg whites, milk and the remains of your salt and pepper. whisk thoroughly until your forearm begs you to stop.
line a sprayed pie plate with your cooked veggies. alone, this looks like a delicious side dish, but keep going. you'll be glad you did.
top with shredded cheese. i was a little heavy handed with mine because i'm a bit of a cheese nut.
pour your egg mixture on top; then place the dish in your preheated oven. this is the most challenging part of the entire recipe- waiting. tick tock. tick tock.
after about forty-five minutes, make sure your quiche is firm and not jiggly. after you do your firmness check, it is ready to cool for about ten minutes before slicing. my eye guy and i had this tasty dish for dinner and it was filling, satisfying and just plain delicious! i hope you'll try making it for yourself.
crustless veggie quiche
adapted from sally's baking addiction
what you need
2 small yellow squash, sliced
2 small zucchini, sliced
1 large orange bell pepper
1 tsp extra virgin olive oil
2 cloves roasted garlic
3 large eggs
3 large egg whites
3/4 cup milk
1 tsp salt
1/4 tsp freshly ground pepper
2/3-1 cup shredded cheese
2 tbs grated parmesan cheese
what you do
after slicing your squash and zucchini and chopping your bell pepper, saute in a skillet with olive oil over medium-high heat. add the roasted garlic and a pinch of your salt and pepper. stirring often, cook until veggies are tender. (7-10 minutes) set veggies aside in a bowl to cool.
preheat oven to 350. spray 9 inch pie plate with nonstick spray and set aside.
in a large bowl, whisk the eggs, egg whites, milk, and the rest of your salt and pepper. arrange your veggies in your pie plate. top with shredded cheese and then pour your whisked egg mixture on top. then, sprinkle with parmesan cheese.
bake your crustless quiche for 45 or until it is set and no longer jiggles. allow the quiche to cool for 10 minutes before slicing and serving. enjoy!