Crustless Vegetable Quiche Recipe

Directions sautee veggies in oil until tender. 3 to 4 cups.

Crustless Vegetable Quiche Recipe Vegetable Quiche Quiche Recipes Food

Add zucchini and the next 3 ingredients through mushrooms.

Crustless vegetable quiche recipe. Chopped vegetables see recipe note 8. Ingredients 1 tablespoon butter for pan 16 oz frozen mixed vegetables mine had carrots peas corn and green beans 8 large eggs cup sour cream 1 teaspoon diamond crystal kosher salt not fine table salt teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 cup shredded. Heat a large nonstick skillet over medium high heat.

Large yellow or white onion sliced into half moons. Salt plus more to taste. Directions sautee veggies in oil until tender.

Repeat saute process for mushrooms and leeks separately. Remove veggies and allow to cool. Crustless vegetable quiche the kitchn pepper vegetables milk butter grated cheddar salt white onion and 1 more crustless coconut milk and vegetable quiche lolibox ground black pepper salt flour eggs grated cheese leeks and 3 more.

Coat pan with cooking spray. Grated cheddar or other cheese. Beat eggs in bowl add salt and pepper add cool veggies to eggs and mix well.

In large mixing bowl whisk eggs then add milk cheese and salt and. Top with remaining egg mixture. Heat olive oil in large skillet over medium heat sautee chard for 5 minutes until tender remove from skillet and set aside.

Add the cheese slices. Pepper plus more to taste. Remove veggies and allow to cool.

Sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Instructions preheat oven to 375 degrees f.

Pour half of the egg mixture in pie plate. Spray glass pie plate with cooking spray.