Crustless Quiche

Crustless Quiche

I've been making this deep-dish crustless quiche-and variations of it-for about five years.  The first quiche I made had a buttery crust, whipping cream, bacon and lots of cheese in it. This filling is low calorie and totally adaptable-throw in asparagus tips, broccoli and whatever cheeses you have in your fridge. In addition, this filling can be made ahead of time and stored in the fridge until you are ready to bake it. This no-crust version makes weeknight dinners easy and delicious. 


Prep. time 15 min.
Cook time 35 min.

Ingredients

1 tbsp olive oil

3 cups zucchini, thinly sliced

1 cup onion, minced

1 garlic clove, minced

3 1/2 oz goat cheese, crumbled

3 tbsp sun-dried tomatoes, minced

1/4 cup yellow bell peppers, sliced

5 eggs

3/4 cup 2% milk

1/2 tsp basil, dried

1/2 tsp red chili flakes

salt and pepper, to taste 

Optional: Fresh Parsley

Instructions

Preheat oven to 350°F

Heat oil in large non-stick skillet over medium heat. Add zucchini, onion and garlic; cook, stirring until golden brown and soft, about 6 minutes. 

Transfer mixture to 9-inch (23 cm) glass pie plate sprayed with cooking spray. Sprinkle with goat cheese, sun-dried tomatoes and peppers. 

Whisk together eggs, milk, basil and red chili flakes in large bowl. Season with salt and pepper. 

Pour egg mixture over zucchini mixture. Bake in preheated 350°F (180°C) oven until set in centre, about 35 to 40 minutes. 

Remove from oven and allow to set for ten minutes before serving. Cut into wedges.

Serve with salad or fruit.

Serves 6