Crustless Veggie Quiche

Happy Winter, everyone!

crustless quiche 1

Today marks the first day of winter. It also marks a few days before Christmas. And we all know Christmas means magic, festive lights, presents, family, laughter, love, and FOOD.

crustless quiche 3

To offset the upcoming peppermint mochas, gingerbread cookies, sausage balls, yule logs, and eggnog, make this quiche. It’s super easy and I will say, if you make it and it seems super soggy, NOT ALL IS LOST. This happened to me and I was super bummed. I love Sally’s Baking Addiction, and I thought maybe I had done something wrong, And maybe I did, but if you cut a piece, drain some of the excess liquid from the rest of the pie dish, and let it sit in the fridge, the quiche is perfect for the rest of the week. True story. 

Crustless Quiche 2

Does anyone else LOVE eggs? Is this just a vegetarian thing? I feel like because I don’t eat meat, I am justified to eat a few more eggs per week than the normal human being. What is the recommendation for eggs per week? 3? {Update: Just looked this up. Healthy individuals can have 7 per week, or essentially 1 per day. This includes the yolk. Don’t be afraid of the yolk, people. It has nutritional benefits. But if consuming eggs in large quantities, choose 1 yolk per day and add egg whites to add substance.} So don’t worry. You got this.

Crustless Veggie Quiche
From Sally’s Baking Addiction

1 tsp olive oil
1 1/2 c sliced yellow squash
1 1/2 c sliced zucchini
1 large bell pepper, chopped
2 cloves garlic, chopped
1 tbsp ground thyme
3 large eggs
3 large egg whites
3/4 c skim milk
3/4 tsp salt
1/4 tsp black pepper
2/3 c shredded light mozzarella
2 tbsp grated parmesan cheese

1. Heat a large skillet over medium high heat. Use a little olive oil to sauté garlic in until fragrant. Add squash, zucchini, bell peppers, and thyme. Salute until slightly softened, about 6-7 minutes. Stir frequently.
2. Put veggies in a bowl and place in the refrigerator until ready to use, to allow to cool.
3. In a separate bowl, whisk together eggs, egg whites, salt, pepper, and milk.
4. Place veggies in pie dish, top with mozzarella, and pour egg mixture over it. Sprinkle with parmesan cheese.
5. Bake for 40-45 minutes, or until the middle no longer jiggles.
6. Allow to cool for 10 minutes, then serve.
7. ** If there is a lot of excess liquid, cut the first piece, drain {carefully} the rest of the pie dish, then allow the rest of the quiche to sit in the refrigerator overnight. Draining and allowing to set gets rid of the extra moisture. If in doubt, make it the night before serving.

 

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