Recipe by Lumberjackie
Here is a crustless quiche recipe that has a delicious combination of flavours, textures, and colours. This is great paired with a mixed greens salad.
Top Review by under12parsecs
This was absolutely fabulous! I made this quiche and one filled with meats, cheeses and all other manner of unhealthy (but yummy) things, and to my great surprise, I much preferred this one! It had such great flavor and texture. I did not miss the crust at all! And the nutmeg adds such a perfect compliment to the custard and veggies. I used roasted red, orange and yellow peppers, red onion, zucchini and mushrooms for the veggies and had to substitute sharp white cheddar for the Gruyere (the joys of living in AK) but it was phenomenal! Thanks for such a wonderful recipe, Jackie! -Kari
- 1 onion, thinly sliced
- 2 cups broccoli florets
- 1 red pepper, seeded and cut into cubes
- 4 whole eggs
- 2 egg whites (or substitute an additional whole egg)
- 3⁄4 cup milk
- 3⁄4 cup evaporated milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 1⁄2 cup shredded gruyere cheese
- 1⁄4 cup green onion, chopped
- 1 tablespoon grated parmesan cheese
- 1 teaspoon margarine, melted
Directions See How It's Made
- Preheat the oven to 400 F (200 C).
- Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
- Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
- Brush a 10-inch quiche dish with melted margarine.
- Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
- Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.