Veggie Crustless Quiche
Veggie Crustless Quiche
If you’re looking for a simple quiche recipe on the healthier side, sans crust, and packed with veggies, this one’s for you! It’s so good, you’ll feel good eating it three meals a day! Who said healthy eating had to be boring!
Yield: 4 – 6 servings
Preparation time: 20 minutes
Cook Time: 30 minutes
1 small onion, roughly chopped, approximately 3/4 cup
1 red bell pepper, cut into 1/4-inch size dice, approximately 1 cup
1 cup small broccoli florets
1 1/2 cups milk
1/2 cup all-purpose flour
6 large eggs
1 teaspoon kosher salt
1 zucchini, unpeeled, peeled into thin 1-inch wide ribbons – See kitchen note
1 cup grated jack cheese
1/2 cup grated gruyere cheese
1. Preheat oven to 350ºF.
2. In a 9 1/2 –inch nonstick skillet, add grapeseed oil and allow to heat, approximately 1 – 2 minutes.
3. Add onions and bell peppers and allow to cook, while occasionally stirring, until onions are soft and translucent in color, approximately 5 minutes.
4. Add broccoli and cook for an additional 2 minutes. Remove from heat and set to the side to cool.
5. In a large bowl, whisk together milk and flour.
6. In a separate medium size bowl, add eggs and whisk to break yolks.
7. Add eggs to milk and flour mixture, whisking until evenly combined. Add salt and cooked veggies stirring with a wooden spoon until combined.
8. Add both cheeses to cover the bottom of your 9 1/2 –inch skillet. Pour egg and milk mixture to cover spreading into an even layer while ensuring veggies are evenly distributed.
9. Working with one ribbon of zucchini at a time, roll into a cylinder and place standing upright in the pan ensuring the top is exposed over the milk mixture. Repeat with the remaining zucchini making sure they are evenly placed around the pan.
10. Transfer skillet to preheated 350ºF oven and allow to cook until mixture is set, approximately 30 – 35 minutes.
11. Remove from oven and allow to cool and set for 15 minutes before slicing and serving.
12. Quiche can be served hot, room temperature or cold.
Kitchen Note: To create the pictured zucchini ribbons, cut the top and bottom off your zucchini. Keeping the outside peel on, use a peeler to peel thin even 1” wide strips that run the entire length (top to bottom) of your zucchini. Both sides should have a green border from the peel leaving a white center. Keep working from top to bottom until you reach the seeds, then flip and repeat. The center seed area will seem like waste, but that can easily be used as a snack or in a salad.