Recipe: Crustless Vegetarian Quiche

A few weekends ago, my sister in law and I got together and made our own version of a crustless quiche. We couldn’t be bothered to make a crust from scratch, so we decided to omit it all together! 

 

Nutrition Tip: This recipe includes 3 food groups from Canada’s Food Guide: vegetables, eggs (a meat alternative), and dairy (from the milk and cheese). 

The great thing about this recipe is that you can always experiment with different vegetables!

Crustless Vegetarian Quiche

Makes: 2 8inch quiches or 1 10inch quiche
One Serving: 1/4 of quiche

• 1 medium onion
• 1/4 cup thinly sliced onions
• ½ cup diced green peppers 
• ½ cup diced red peppers
• ¼ cup green onions 
• 2 tsp vegetable oil 
• 1 cup grated cheese (mozzarella) 
• 5 large eggs 
• 2 cups skim milk
• Salt to taste
• Black Pepper to taste
• Red Chilli Powder to taste (optional)

1. Heat up vegetable oil in a saucepan on medium heat. Add onions and lightly brown.
2. Add the remaining vegetables and add spices to taste. Cook 8-10 minutes or until vegetables are tender. Do not overcook! Once it is cooked, turn heat off and set aside.
3. In a large mixing bowl, add 5 eggs.
4. Whisk in milk and cheese.
5. Mix in cooked vegetables.
6. Pour batter into a greased pie pan. I did not have a deep pie pan, so I used two pie pans instead.
7. Bake at 350F for 40-45 minutes or until set. Remove and let cool slightly before slicing.