Crustless Summer Vegetable Quiche
August 07, 2013
"Yet another one in a long line of, "I have all these fresh vegetables, what do I do with them?" This was quick and easy to put together, and the flavours and colours play nicely together for a summer supper. The vegetable amounts are a guess because of how the software here figures nutrition information: 1 small zucchini, 1 small summer squash, about a half pint of grape tomatoes, 3-4 green pepper rings. There is no way to do that with the present ingredient style."
- Serving Size: 1 (172.7 g)
- Calories 148.8
- Total Fat - 8.8 g
- Saturated Fat - 3.8 g
- Cholesterol - 227.6 mg
- Sodium - 208.4 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 1.1 g
- Sugars - 3.1 g
- Protein - 12.6 g
- Calcium - 188.4 mg
- Iron - 1.4 mg
- Vitamin C - 26 mg
- Thiamin - 0.1 mg
Preheat oven to 350F; spray a 9-inch deep-dish glass pie plate with nonstick cooking spray.
Lay zucchini slices in bottom of plate, stacking if necessary but leaving gaps between.
Lay summer squash slices over zucchini layer.
Lay grape tomato halves, cut sides down, over summer squash.
Lay green pepper rings on top of tomato (number of rings depends on size)
Whisk together eggs, milk, dry mustard, garlic powder, Italian-Romano seasoning blend, and Parmesan cheese; pour over vegetables.
Bake at 350F for 50 minutes.
Sprinkle top with shredded extra-sharp cheddar cheese and bake an additional 10 minutes, until cheese is melted.
Let stand 5-10 minutes before slicing.
Tips & Variations
- Nonstick cooking spray