Roasted Vegetable and Gruyere Quiche

“Here is a crustless quiche recipe that has a delicious combination of flavours, textures, and colours. This is great paired with a mixed greens salad.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 F (200 C).
  2. Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
  3. Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
  4. Brush a 10-inch quiche dish with melted margarine.
  5. Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
  6. Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.

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