Thursday, August 14, 2014

Crustless Quiche

The "Sunny Goliath" Tomato crowning the quiche was grown on my own deck-a seedling purchased at WVU Greenhouse.  The quiche has many other fresh vegetables-eggplant, yellow squash, zucchini, mushrooms and fresh basil. Here's my recipe:

Crustless Quiche
(Serves 6)

3/4 cup Eggplant, peeled, diced
3/4 cup Zucchini, unpeeled, diced
3/4 cup Yellow Squash, unpeeled, diced
3/4 cup Fresh Mushrooms, sliced
Can cook vegetables for a few minutes, though I skipped that step and the finished product was just fine.  Spray the pie pan with Pam.  Fill the pan with vegetables.

6 Shell Eggs
1 cup & 2 Tbsp. Skim Milk
3/4 tsp. Mrs. Dash
Beat eggs, milk and seasoning.

Pour egg mixture over.  Bake at 375 degrees for 40 minutes until eggs are almost set.

1 Tomato, sliced
1/4 cup Fresh Basil
1 cup Swiss Cheese, shredded
Open oven door (do not remove quiche from oven).  Layer tomato, basil and finally cheese over top of each.  Bake an additional 5 minutes.  Cool 5 minutes before cutting.  Cut each pie in 6 servings.  

We finished the meal with Blueberry Cornmeal Shortcake!


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