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Crustless Quiche 2

Crustless Quiche 6

Terri, this one’s for you.

I’ve been into eggs lately. Having this base recipe for a crustless quiche (yea yea a glorified omelette) is awesome because it makes an easy way to have a microwave-friendly lunch. Since it has no crust, it’s quite healthy diet friendly which is nice and it lets me buy and use plenty of local produce and eggs. You can also use this to throw together any veggies that are about to go bad and you’re just not sure what you want to make with them.

The one in the pictures above has the crustless quiche base with eggplant, green onions, cilantro, red peppers and some tomato basil goat cheese (about 1/4 of a cup) that was bought at the Union Square Farmer’s Market.

CRUSTLESS QUICHE BASE

  • 5 eggs
  • 1/2 cup cheese of your choice (or less! I usually trade quantity for a higher quality cheese)
  • 1/2 cup plan nonfat yogurt (I use Greek yogurt)
  • 1-2 garlic cloves
  • Spray olive oil or vegetable oil
  • 9 inch pie pan

1. Turn on your oven to 350 degrees. While you’re waiting for it to heat up, mix eggs, cheese, yogurt and any vegetables and seasoning you wish in a bowl.

2. Spray your vegetable oil or olive oil in the 9 inch pie pan and pour mix into it.

3. Leave in oven for about 30 minutes. If you have thicker raw vegetables (like thick slices of eggplant) then bring the oven to 325 degrees and leave it in the oven a bit longer, more like 45 minutes.

Makes 6 slices at about 5 Weight Watchers points per slice.

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