How To Make Crustless Veggie Quiche
This crustless veggie quiche is filling, low-calorie meal, loaded with a medley of tender vegetables, that’s all coated in a crisp-soft cheesy egg mix.
Serves:
Ingredients
- 1½cupsyellow squash,(2 small or 1 very large), sliced
- 1½cupszucchini,(2 small or 1 very large), sliced
- 1large orange bell pepper,or any color, chopped
- 2garlic cloves,roasted, chopped
- 1tbspground thyme,or fresh chopped
- 3large eggs
- 3large egg whites
- ¾cupmilk
- ¾tspsalt
- ¼tspfreshly ground black pepper
- ⅔cupcheese,shredded
- 2tbspparmesan cheese,grated
Instructions
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Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, thyme, and little pinch of salt and pepper.
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Stirring frequently, cook for 6 to 7 minutes or until the vegetables are tender. Spoon into a bowl and allow to cool.
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Preheat the oven to 350 degrees F. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
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In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange the vegetables into the prepared pan.
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Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
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Bake for 45 minutes or until the filling is set and no longer jiggles.
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Cool for 10 minutes on a wire rack before slicing.
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Serve and enjoy!
Recipe Notes
Store tightly covered in the refrigerator for up to 4 days.
Nutrition
- Calories: 164.50kcal
- Fat: 9.39g
- Saturated Fat: 4.74g
- Trans Fat: 0.18g
- Monounsaturated Fat: 2.64g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 8.81g
- Fiber: 1.51g
- Sugar: 3.75g
- Protein: 11.55g
- Cholesterol: 113.12mg
- Sodium: 429.27mg
- Calcium: 207.71mg
- Potassium: 383.45mg
- Iron: 1.08mg
- Vitamin A: 152.31µg
- Vitamin C: 45.26mg
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