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Crustless Vegetable Quiche

Course: Main Course
Servings: 6
Author: Diane McQuade

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