I’ve found myself on a quiche kick. I’ve been making one at least twice a week – varying the contents based on what I picked from the garden and what’s left-over in the fridge. This recipe is simple and healthy, as it’s crustless.
Some of my favorite fillings include:
roasted tomatoes, ricotta and pesto
asparagus, spring peas and Parmesan
caramelized onion and blue cheese
Recipe after the jump
Simple & Healthy Crustless Quiche
1 garlic clove
1 tsp olive oil
5 large eggs
3 tbsp Parmesan cheese
2 tbsp light sour cream
2/3 cup reduced fat milk
1/2 tsp sea salt
1 medium-sized zucchini sliced into 1/4″ rounds
kernels from one ear of sweet corn
Heat oven to 350 degrees. In a pie plate or a shallow gratin dish rub the garlic clove all around the surface to season. Grease dish with olive oil.
Whisk together the eggs, cheese, sour cream, milk and salt. Pour into the dish.
Arrange the zucchini and sweet corn in the dish.
Transfer to the oven and bake for 30 minutes or until just set. Serve while hot, or refrigerate and eat later.
Enjoy!
6 Comments
June 26, 2008 at 12:15 pm
Beautiful photo and sounds tasty. Would it keep for a day or two, you know, to use for breakfast a couple times in a row? Thanks from us here at http://www.bentpage.wordpress.com.
June 26, 2008 at 1:47 pm
Sounds yummy. I’m seeing reheated leftovers served over a bed of wilted spinach for second-lunch reprise.
June 26, 2008 at 5:59 pm
Looks great! I’ve been on a fritatta kick lately. So easy, so yummy and even better when reheated later.
June 29, 2008 at 2:14 pm
Great recipe! Just had a serving made with local eggs and loved it – even without the cheese.
June 29, 2008 at 2:23 pm
[...] made a crustless quiche with a recipe from the District Domestic. It’s a great [...]
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