Crustless Veggie Quiche

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  2 tsp, leaves or 2g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Shredded Cheese

  Pizza, Mozzarella Cheddar - Kraft Foods, Inc.

  ⅔ cup or 72g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Mozzerella Cheese

  Low moisture/Part Skim Shredded - Happy Farms

  ⅔ cup or 75g

Directions

1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
2. Preheat oven to 350F (177C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
4. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
5. Recipe by: Sally (source: https://sallysbakingaddiction.com/110-calorie-crustless-veggie-quiche/)

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