Crustless Quiche

Make a healthy, delicious crustless quiche for breakfast, lunch, dinner, or whenever you need a protein and vegetable-filled savory dish. This dish is bursting with flavor and you can use your favorite veggies.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Pre-heat oven to 375F
2. 2In 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. 3While 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. 4Cook 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. 5Place 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. 6Place the tomatoes around the edge of the pan.
7. 7Bake for 45 minutes or until the egg is cooked.
8. 8Serve warm or at room temperature.