Crust-less Veggie Quiche

veggie_quicheIngredients:

  • 1 cup chopped zucchini
  • 1 cup chopped squash
  • ½ to 1 cup of portobella mushrooms
  • 2-3 slices or ½ cup of Onion
  • 3-4 garlic cloves or garlic powder
  • 1 cup grape tomatoes, halved or wait for those delicious Hanover Tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped & de-seeded sweet red , orange and yellow peppers
  • 1/3 cup grated Parmesan cheese and ½ cup of crumbled gorgonzola cheese (Optional)
  • 3 eggs
  • 1 teaspoon pepper
  • Sprigs of Rosemary, Thyme and Dill for garnish
  • 2 oz. of our Wild Mushroom & Sage Olive Oil or the Garlic infused
  • ¼ of skim milk

 

Preparation:

Heat the oven to 400°F.

Lightly grease bottom and side of pie plate, 9×1 1/4 inches, or round glass corning wear dish. Set aside.

Sprinkle zucchini, squash, mushroom, tomato, onion and cheese evenly in prepared pie plate.

Pour Egg & milk mixture over veggies, mix by tossing ingredients.

Garnish with the Rosemary, Thyme and Dill.

Bake about 35 minutes or until a thin blade knife inserted in the center comes out clean. Cool at least 10 minutes.

Optional: Add in some slices of salami for the carnivore.