Crustless Vegetable Quiche - Healthy Option
Cheesy, savory, and full of sauteed veggies, this delicious quiche is a wonderful party dish (it feeds a crowd), pot luck favorite, and even works as a finger-food appetizer. It's so tasty, you'll never notice that it's crustless--you'll be too busy licking your fingers.
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2
tbsp.
margarine, soft/tub, zero trans fat
-
1/3
cup
dried bread crumbs, whole wheat
-
2
tbsp.
canola oil
-
1 1/2
cups
onions, chopped
-
1 1/4
quarts
broccoli florets
-
3
cups
sweet red bell peppers, chopped
-
6
large
whole eggs
-
3 1/2
cups
egg whites
-
1 1/2
cups
low fat milk (1%)
-
3
cups
cherry tomatoes
-
1
cup
Cheddar cheese
-
1
cup
Mozzarella cheese, part-skim
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Spread margarine on the bottoms of 3 10-inch pie plates or one 12 x 20 x 2-1/2 inch pan and sprinkle bottom and sides evenly with breadcrumbs.
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Heat oil, add onions. Cook until softened. Then add broccoli and peppers and stir-fry until tender-crisp.
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In a separate bowl, beat together eggs, egg whites and milk.
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Add the onion-broccoli-pepper mix, sliced cherry tomatoes and cheese to the egg mixture and stir.
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Add to pie plates or pan and bake at 350 degrees for 40-45 minutes until firm to the touch, knife inserted comes out clean and eggs reach a minimum internal temperature of 180 degrees F for 15 seconds.