Crustless Veggie Quiche

IMG_8926Move over omelettes, I have another make ahead way to have my omelette without cleaning the pan each time. Normally when my husband makes our favorite Saturday Western omelettes, I have him saute a huge pan of peppers, onions, garlic and spinach. We nosh on the veggies throughout the week in omelettes, quesadillas, wraps, soups or chili. It’s great to have for nearly everything.

Now that I’ve fallen in love with crustless quiche, I’m starting to rethink my work week strategy. I can have my omelette at 6:00 am without having to cook it when I have one of these beauties made ahead. This weekend I made two different varieties and to mix and match for the week. I always make two of everything. I highly advise it if you have a large family like I do or you just want to cook less often. It’s a huge time-saver.

I tweaked this recipe a little from Sally and it’s just as great warmed in the microwave, I promise.

Look at these freshly sauteed veggies!

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Who wants cold cereal on a work day when you have this healthy protein breakfast to wake up to?

Ingredients:

  • 1 and 1/2 cups sliced yellow squash 
  • 1 and 1/2 cups sliced zucchini {you can use all zucchini or all squash if you like}
  • 1 large orange, yellow or red bell pepper, chopped 
  • 2 clove garlic, minced
  • 2 teaspoons thyme
  • 3 large eggs
  • 3 large egg whites
  • 3/4 cup milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup shredded cheese
  • 2 Tablespoons grated parmesan cheese

Directions:

Preheat oven 350 degrees. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. . Stirring frequently, cook for 5-6 minutes or until veggies are crisp tender. Spoon into a deep pie dish sprayed with cooking spray.

In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly. Pour into pie dish.  Top with shredded cheese and parmesan cheese.

Bake for 45 minutes or until filling is set. Cool for 10 minutes on a wire rack. Store tightly covered in the refrigerator for up to 4 days. It makes a fantastic light dinner or filling lunch with a salad and fruit.

Have you ever made a crustless quiche?

 

 

 

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