Tuesday, July 2, 2013

Crust-less Quiche

Crust-less Quiche
by Jenny

serves 4-8

1 Tablespoon garlic, minced
1 cup baby spinach, chiffonade 
1/2 cup zucchini, 1/4 inch dice
1/4 cup white onion, 1/4 inch dice
1/4 cup orange bell pepper, diced
salt and pepper to taste
1 Tablespoon cilantro, fine chop
1 cup low-fat mozzarella cheese
2 cups Egg Beaters

Gather all ingredients and equipment. Heat oven to 350°F.

Heat a large skillet over medium heat and add olive oil. 
Add garlic and spinach and saute until spinach is wilted, about 3 minutes. Add zucchini, onion, and bell pepper. Continue to saute for an additional 2 minutes or until onion is translucent. Season with salt and pepper.

Either divide vegetable mixture evenly into 4 ramekins or into a large 9-inch round baking dish (pie dish, cake pan, etc.). Top vegetables evenly with cilantro, mozzarella cheese and egg beaters.

Bake until eggs have set in the center (about 25-30 minutes for the ramekins depending on their size, or 45-60 minutes for a 9-inch pan). Remove from oven and drizzle lightly with Sciabica's Manzanillo Variety Fall Harvest Extra Virgin Olive Oil.

Chef Notes: You can add this to a crust as well and you can use whatever fillings you choose: mushrooms, ham, kale, etc.

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