Thursday, August 27, 2009

Crustless Zucchini Cheese Quiche


I love pie crust. Even though I haven't mastered the art of creating a pie crust, I think it's still one of my favorite food ingredients. But alas, pie crust does not love me or my healthy eating plan. So when I was in the mood for quiche, I wanted a crustless quiche that could take care of my craving. I wanted to use up some of the veggies lurking in the bottom of my crisper, and I found a lone zucchini that was needed to be used up.

Here are my sauteed veggies in the bottom of my pie plate:

Then I added some freshly grated cheese. I just started buying the blocks to cheese to grate by hand to avoid any added ingredients they coat the pre-shredded cheese in. It's a lot of work to grate the cheese as needed, but I can't believe how much better the cheese tastes.

Then here is my egg mixture added in. I was excited to hide some of my pureed cauliflower in the egg mixture, and I was relieved when I couldn't even taste it in the finished product. I also sprinkled the top with some dried parsley for a little va-va-voom.


Crustless Zucchini Cheese Quiche


1 tablespoon vegetable oil
1 onion, chopped
1 small zucchini, (approx 1 1/2 cups) shredded, then squeezed in a towel to remove the moisture.
2 cups shredded cheddar cheese
5 eggs, beaten
1/4 cup milk
1/4 cup pureed cauliflower (optional: I was using up pureed veggies)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Sprinkle of dried parsley (optional: for garnish)

Saute the onion and shredded zucchini in a saute pan with the oil until the onion is translucent. Spray a 9 inch pie plate with nonstick spray, then spread out the cooked onion and zucchini in the bottom of the plate. Layer the shredded cheese next.
In a seperate bowl, beat the eggs and then add the milk, cauliflower, salt and pepper. Pour all over the other ingredients in the pie plate. Top with a little sprinkle of parsley. Bake for 30 minutes at 350 degrees. Let stand for 10 minutes before cutting into.

Easy Cooking | Simple Cooking

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