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October 3, 2011
Crustless Zucchini Quiche
Breakfast & Brunch
Prep time:
20 minutesBake Time:
30 minutes“This extra-cheesy zucchini quiche was the star of many of Grandma's Sunday brunches. ”
Ingredients
Serves 6
- 1 tablespoon vegetable oil
- 2 1/2 cups thinly sliced zucchini (about 2 medium)
- 1/2 cup chopped red bell pepper (about 1/2 medium)
- 1/4 cup chopped onion (about 1 small)
- 3 large eggs
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 1 cup shredded Swiss cheese
Directions
1
Preheat oven to 350°F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
2
Heat the oil in a large skillet over medium heat. Add the zucchini, bell pepper and onion. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Drain if needed. Place the vegetables in the prepared pie plate.
3
Place the eggs, mustard, paprika and seasoned salt in a medium bowl. Beat with an electric mixer set on medium speed until blended, about 1 minute. Beat in the milk. Stir in the Cheddar and Swiss cheeses.
4
Pour the egg mixture over the vegetables in the pie plate. Bake until lightly golden and a knife inserted in the center comes out clean, 30–40 minutes. Let stand for 10 minutes before serving.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Have lots of folks coming for brunch? Double the recipe and bake in a 13- x 9-inch casserole dish.
Serving Suggestion
Serving Suggestion
Serve this veggie quiche for brunch with fresh fruit, mini cinnamon rolls, orange juice and coffee.
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