Quiche sin base

Ingredientes

• 2 tbsp extra virgin olive oil
• 1 large sweet onion, sliced
• 1 1/2 cups corn kernels, fresh or frozen depending on the season
• 1 large zucchini
• 4 medium carrot
• 1 medium yellow squash
• 1 clove of garlic
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp Herbes de Provence
• 4 large eggs, beaten
• 1 cup of shredded cheddar cheese. You can use Swiss cheese or any other cheese of your choice
• 15 grape or cherry tomatoes, sliced in half

Preparación

1. 1

   Pre-heat oven to 375F

2. 2

   In a large skillet heat olive oil. Add onions and corn and cook on medium-high heat for 15 minutes or until the onions are golden, but not brown. Stirring frequently. If the onions start to stick to the bottom of the pan add 2 tablespoons of water at a time to prevent them from burning.

3. 3

   While the onions are cooking shred the carrots, zucchini, and yellow squash using a food processor or a hand box grater. Add the veggies, salt, pepper, and Herbes de Provence to the pan.

4. 4

   Cook for 15-20 minutes or until the vegetables are soft and any water they have released has cooked out. Taste the veggies and adjust seasoning to your liking.

5. 5

   Place the cooked veggies in a bowl and let them cool slightly. Add the egg and cheese and pour into a round pie plate or into a springform pan. See note 1

6. 6

   Place the tomatoes around the edge of the pan.

7. 7

   Bake for 45 minutes or until the egg is cooked.

8. 8

   Serve warm or at room temperature.