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Crustless vegetable quiche

Crustless vegetable quiche
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • flour - 1 Tbsp
  • nutmeg - 1/8 tsp
  • allspice - 1/8 tsp
  • skim milk
  • chopped onion - 1/2 c
  • sliced zucchini - 2 c
  • white pepper - 1/8 tsp
  • can mushroom pieces, drained - 1 oz
  • shredded low-fat cheese 6 grams fat or less per oz - 1 1/2

How to make crustless vegetable quiche:

In a covered medium saucepan, cook zucchini and onion in 2 to 3 tablespoons water for 5 to 6 minutes; drain. In a large bowl, combine egg substitute, milk, flour, nutmeg, white pepper and zucchini mixture. Pour into an 11 x 7-inch glass baking dish. Put glass baking dish into a 13 x 9-inch pan. Bake at 325° for 1 hour. Let stand for 5 to 10 minutes before serving. Makes 4 servings. Serving size: 3 1/2 x 5 1/2-inches.

Recipe categories: Breakfast, Cheese, Omelets and frittatas.

Rating:
Crustless vegetable quiche
3.7
Average rating: 3.7 of 5, total votes: 3
Cook. Time: PT1H5M
Total Time: PT1H5M


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Related ingredients:
eggs, flour, butter, all-purpose flour, yeast cake, shredded hash brown potatoes, bag cubed hash brown potatoes, thawed
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