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Crustless Quiche Recipe: Veggie

May 24, 2011
I don’t know about you, but I love me a quick and tasty meal.

Quiches are a delicious way to clean out the refrigerator or experiment with new flavor combinations. Leave out the crust, and they became even more simple and quick to make.
Enjoy a quiche any time of the day. They’re a fast and filling breakfast, a tasty lunch, or a delectable dinner when time is of the essence.
Since eggs are a great basis for many a delicious flavor combo, adding superfoods to increase nutritional value is a natural strategy. So, not only will you be making a tasty meal, you’ll also be making one with long-term health benefits as well.
Here’s my recipe (as well as cheater tips) for creating your own superfood crustless quiches. Serve with toast for breakfast and crusty bread or soup for lunch or dinner to make a complete meal.
Crustless Quiche
½ cup broccoli, chopped
¼ cup red bell pepper, chopped
½ small onion, chopped
½  cup spinach, chopped
¼ cup sharp cheddar cheese, grated
9 eggs
Salt and pepper
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease pie plate.
2. Melt 1 tbsp olive oil over medium heat. Lightly sauté broccoli, bell pepper, and onion until softened. Leave some crunch.
3. Put all veggies in bottom of pie plate. Sprinkle with cheese.
4. Whisk eggs together and pour over mixture in pie plate. Stir a little to evenly incorporate the ingredients.
5. Bake about 25 minutes, or until knife inserted in center of quiche comes out clean.
2 Comments leave one →
  1. May 24, 2011 3:47 pm

    That looks so good! I like that you added a bunch of veggies to make it healthier.

  2. May 28, 2011 1:30 am

    This looks great. I bet I could find fresh veggies at the farmer's mArket that would be great in this.

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