Crustless Vegetable Quiche
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 medium eggplant peeled and chopped
- 2 medium zucchini cubed
- 3 large eggs
- 1/2 cup parmesan cheese
- 1 large onion diced
- 16 ounces tomatoes canned, stewed
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 cup Swiss cheese shredded
Instructions
- Saute eggplant, zucchini and onion in heated olive oil for 10 minutes.
- Add tomatoes. Cover pan and simmer for 35-40 minutes or until slightly
- thickened. Stir occasionally.
- Cool slightly and salt and pepper to taste.
- Combine eggs with parmesan, oregano and basil.
- Spray quiche or pie pan with Pam and layer with half the vegetables, half
- the egg mixture and repeat once more. Top with shredded swiss cheese.
- Bake at 350 degrees for 40 minutes.
Notes
NOTES : Use summer squash if desired. Fresh herbs are also good. I like fresh sage. Place cookie sheet under pan.
Recipe By: Diane McQuade
Serving Size: 6
Serving Size: 6
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