Crustless Veggie Quiche | CUESA

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Crustless Veggie Quiche

Source:

Amy Fothergill, The Family Chef (http://thefamilychef.blogspot.com).

INGREDIENTS

2 cups cooked broccoli, cut into small pieces or 1 medium zucchini, sliced thin (or any other vegetable; see variations)
½ cup shredded cheese or ¼ cup goat cheese
6 eggs
2 cups of non-fat milk or unsweetened soy milk
½ cup flour or gluten free flour mix
½ teaspoon each salt and pepper
¼ teaspoon each nutmeg and dry mustard (or ½ teaspoon Dijon mustard)
  

PREPARATION

  1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
      
  2.  In a large bowl whisk eggs, milk, flour, salt, pepper, nutmeg and mustard. Sprinkle veggies and cheese in pan. Pour egg mixture on top. Place in oven and bake 40-45 minutes or until egg is set and top is golden brown and puffed.
      
  3. Allow quiche to cool for at least 15 minutes before cutting.Tip: To cook broccoli or cauliflower, place in a microwave-safe bowl with 2 tablespoons water, cover and microwave on high for 2 minutes. For this recipe sauté mushrooms or onions.

Tip: If you want to make less or don’t have a big pan, use a ratio of milk to eggs of 2 cups to 6 eggs. So you could use 1 ⅓ cup milk and 4 eggs.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »