110 Calorie Crustless Veggie Quiche Sally
- 1 1/2 c sliced yellow squash (2 small or 1 very large)
- 1 1/2 c sliced zucchini (2 small or 1 very large)
- 1 lg orange bell pepper, chopped (or any color)
- 2 cloves garlic, chopped
- 1 T ground thyme (or fresh chopped)
- 3 large eggs
- 3 large egg whites
- 3/4 cup milk1
- 3/4 t salt
- 1/4 t freshly ground black pepper
- 2/3 c shredded cheese (blend of cheddar & mozzarella is good)
- 2 T grated parmesan cheese
- Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, pepper, garlic, and thyme. A little pinch of salt and pepper, too. Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture. Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.
- This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Prep: 25 mins, Total time: 1 hr 25 mins.
- NOTES: Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take. Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK. Use your favorite cheeses like goat cheese, feta, gouda, etc. If you aren't watching your calories too much, increase to about 3/4 - 1 full cup. Feel free to mix up the veggies and spices.
Source: Sally's Baking Addiction
