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Crustless Summer Vegetable Quiche

Here's how you make Crustless Summer Vegetable Quiche
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  • Servings: 6
  • Prep: 10m
  • Cook: 1h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 cup zucchini (1 small, sliced into 1/4 inch round)
  • 1 cup summer squash (1 small, sliced into 1/4 inch rounds)
  • 1 cup grape tomatoes (15-20, halved)
  • 3/4 cup green bell pepper (3-4 rings, 1/2-inch-thick)
  • 8 eggs
  • 1/3 to 1/2 cup non-fat milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • Italian-Romano seasoning blend (1 tablespoons, I use Spice Merchants brand)
  • 1/4 cup Parmesan cheese, shredded
  • 1/2 cup cheddar cheese, shredded (extra-sharp)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Nonstick cooking spray

We hope you enjoy this recipe!

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