Roasted Vegetable and Gruyere Quiche |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
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:
1. Preheat the oven to 400 F (200 C).
2. 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.
3. 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.
4. Brush a 10-inch quiche dish with melted margarine.
5. 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.
6. Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.
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