Crustless Summer Vegetable Quiche

Prep Time
Cook Time
1h 10m
Ready In

"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."

Original recipe yields 6 servings


  • 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

Step 1

Preheat oven to 350F; spray a 9-inch deep-dish glass pie plate with nonstick cooking spray.

Step 2

Lay zucchini slices in bottom of plate, stacking if necessary but leaving gaps between.

Step 3

Lay summer squash slices over zucchini layer.

Step 4

Lay grape tomato halves, cut sides down, over summer squash.

Step 5

Lay green pepper rings on top of tomato (number of rings depends on size)

Step 6

Whisk together eggs, milk, dry mustard, garlic powder, Italian-Romano seasoning blend, and Parmesan cheese; pour over vegetables.

Step 7

Bake at 350F for 50 minutes.

Step 8

Sprinkle top with shredded extra-sharp cheddar cheese and bake an additional 10 minutes, until cheese is melted.

Step 9

Let stand 5-10 minutes before slicing.

Tips & Variations

  • Nonstick cooking spray