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.