Crustless Vegetable Quiche

Crustless Vegetable Quiche
ingredients
all
1 Red bell pepper
small diced
2 Medium zucchini
small diced (seeds removed)
1 bunch Basil
chiffonade
3 Eggs
organic and free-range if possible
1 cup Milk
whole milk from pasture raised cows (if using unsweetened nut milk, use 3/4 cup + 1/4 cup coconut creamer)
2 Tbs Nutritional yeast
optional
1/4 tsp Salt
1/4 tsp Black pepper
freshly cracked
cookware
  • 8" pie pan or you can use a muffin tray.
A great breakfast idea for those watching their calories. Nutritional yeast adds flavor without having to add cheese and it's a good source of B vitamins.
1
Preheat oven at 350F.
2
Place all cut vegetables in an 8" pie pan. Make sure it's mounded. It means the pile goes a little beyond the rim of the pan because it will shrink once baked.
3
Whisk eggs. Add salt and pepper, Add milk and nutritional yeast. Whisk some more and add to the pan with vegetables.
4
Bake for 30-45 minutes until it's not wobbly in the middle when you shake it.
5
Cool and serve. You can keep this in the fridge for 4 days.
source: Herbs and Spices Catering

100 calories per serving if using unsweetened almond milk or any nut butter + coconut creamer. 120 calories if using whole milk.


eggs