Crustless Veggie Quiche
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 teaspoons butter, softened
- 1 large garlic clove, chopped
- 1 cup chopped broccoli
- 1⁄2 cup shredded carrot
- 2 green onions, sliced (white and green parts)
- 4 large eggs, beaten (or an equivalent amount of Egg Beaters)
- 2 tablespoons water
- 1⁄2 teaspoon salt
- 1 tablespoon chopped fresh basil (or 1 t. dried)
- 1⁄2 cup shredded monterey jack cheese
- sliced seeded red bell pepper rings, for garnish
directions
- Preheat the oven to 400°.
- Grease a 9-inch pie pan with 1 teaspoon of the butter.
- In a 10-inch nonstick skillet, melt the remaining 1 teaspoon butter and add the garlic, broccoli, carrot, and green onions.
- Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 4-5 minutes.
- Spread over the bottom of the pie pan.
- In a bowl, whisk the eggs, water, and salt together.
- Pour over the vegetable mixture and sprinkle with the basil.
- Bake for 25 minutes or until set.
- Sprinkle the cheese over the top and garnish with the red pepper rings.
- Let stand until the cheese melts before serving.
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