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    • Randy Graham

    • October 14, 2013 in Columnists

    Crustless Quiche

    Photo: Randy Graham, Valley Vegetarian

    This is a wonderfully quick and easy quiche that can be prepared in less than 20 minutes. It’s a great way to introduce your friends to a vegetarian entrée that is tasty, healthy, and lower in calories than similar dishes.

    If the idea of a crustless quiche is unsettling to you, make it with a crust. I like to save the calories and serve it crustless with a nice garden salad. Either way you prepare it, it’s a delight! If you like hot peppers, seed and slice a couple of jalapeno peppers and sprinkle the slices on top of the quiche before putting it in the oven.

    1 cup sour cream
    1 small onion (diced)
    1 medium zucchini (sliced thin)
    1 medium tomato (sliced thin)
    1 cup Cheddar cheese (grated)
    1 cup Monterey Jack cheese (grated)
    10 fresh mushrooms (cleaned and sliced thin)
    5 medium eggs
    ¼ cup milk
    ½ teaspoon garlic powder
    1 teaspoon dried oregano
    1 tablespoon butter (melted)

    Heat oven to 350 degrees.

    Spread sour cream on the bottom of a lightly greased pan or baking dish. Sprinkle diced onion over the sour cream, and then layer the zucchini, mushrooms and cheese on top of that. Beat eggs and milk together and pour over veggie\cheese layers. Top with slices of tomato. Blend butter, garlic powder and oregano together and pour over top.

    Bake for 1 hour. Allow to cool for 20 minutes before serving.

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