Crustless Quiche

This week: you guessed it! Another delicious zucchini recipe. This one combines the flavors of a savory quiche without the added carbs and calories of a crust. This recipe is quick, easy, and a great way integrate a lot of vegetables into one dish--the perfect "garden cleaner" for all of the vegetables in your backyard or in your fridge that you need to use before they spoil. 

Getting all of your servings of vegetables in can be tricky, and so recipes like this are vital to keeping our health and nutrition where they need to be. Plus, it keeps this dish fresh, since you are always using just slightly different ingredients to flavor it. 

Gather:

1.5 cups of sliced yellow squash

1.5-2 cups of sliced Zucchini 

1 bell pepper (any color) cubed

2 roasted garlic cloves

1 tbsp fresh chopped thyme (or dried)

3 large whole eggs and 

3 egg whites

3/4 cup skim or unflavored almond milk

1 tsp salt

.5 tsp pepper

2/3 cup cheese (we prefer feta, or goat with this recipe, but any kind of shredded or crumbled cheese will do.)

2 tbsp grated parmesan

Method:

1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme.

Stirring the mixture frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the eggs.

2. Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray (preferably coconut oil spray)

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

4. Bake for 45 minutes or until filling is set, and a fork pressed into the middle comes out clean.

5.  Cool for 10 minutes on a wire rack before slicing and serving.The quiche also makes grey leftovers.

If you make two of these at a time, one can be frozen, or can be used as make-aherad lunches throughout the week.