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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crustless Vegetable Quiche Recipe

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This recipe for Crustless Vegetable Quiche is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 zucchini, thinly sliced
1 c. carrots, thinly sliced
1/2 c. chopped onions
1/2 c. chopped red bell peppers
6 tsp. margarine
3/4 c. Saltines, crushed
1 tsp. baking powder
Ground red pepper
1 c. fat free egg substitute (4 eggs)
1 1/2 c. fat free milk
Thyme, to taste
Salt, to taste
Cheese, if desired
Directions:
Directions:
Preheat oven to 400º
Coat a 9 inch pie plate with nonstick spray
Saute zucchini, carrots, onions and peppers in 1 tsp. margarine over medium heat until tender (about 6 minutes)
Spoon into pie plate
In a medium bowl, combine crackers and baking powder
Add red pepper to taste
Using a pastry blender or 2 knives, cut in remaining margarine until mixture resembles crumbs
Whisk in egg substitute and milk until blended
Pour over vegetables
Bake until quiche is puffed and golden, about 30 minutes
Let stand for 5 minutes before serving
Personal Notes:
Personal Notes:
Serves: 6

 

 

 

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