Crustless Summer Vegetable Quiche
Recipe: #10270
August 07, 2013
Categories: Eggs, Brunch, Oven Bake, Diabetic, Low Calorie, Low Carbohydrate, Low Sodium, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
- Nonstick cooking spray