Dinner

Vegetable "Quiche" (no crust) is for Dinner.

Vegetable "Quiche" (no crust) takes several minutes to prepare.

Vegetable "Quiche" (no crust) takes several minutes to cook.

Vegetable "Quiche" (no crust) makes 6 servings.

The ingredients for Vegetable "Quiche" (no crust) are:

1/4 cup sundried tomatoes
1/2 lb asparagus or 2 c broccoli florets (small)
1/2 medium onion, chopped
2 cloves of garlic, sliced
2 Tbl olive oil
1 carrot, cut in small cubes
5 mushrooms, sliced
1 Tbl chopped fresh basil
1 Tbl chopped fresh parsley
1/8 tsp chili flakes
1/8 tsp freshly grated nutmeg
salt & pepper
3 small red potatoes, sliced thin
1/2 c grated swiss cheese
1/4 cup milk - 2%
1/2 cup lowfat plain yogurt (I used Greek)
6 eggs
1 large tomato, sliced
3 Tbl parmesan cheese

Here is how you make Vegetable "Quiche" (no crust):

Preheat oven to 375 degreesPour 1/2 cup boiling water over sundried tomatoes and soak 15 minutes. Discard water and chop. If using asparagus, chop coarsely and blanch in boiling water for 2 minutes and set aside. Saute onions and garlic in oil over low heat. (Approx 10 min) Add carrots, mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper. Continue to cook for 5 more minutes.Lightly grease bottom and sides of 9" pie plate. Line bottom with potato slices, overlapping them slightly. Whisk together cheese, milk, sundried tomatoes, yogurt, and eggs in bowl. Add sauted vegetables and asparagus (or broccoli) and coat well. Pour into lined pie plate. Arrange tomato slices on top and sprinkle with parmesan. Bake 1 hour, covering after 45 minutes if top browns. Cool 15 minutes and serve.. Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user MOMOF2NJ.

The nutritional information for Vegetable "Quiche" (no crust) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 215.7

• Total Fat: 13.4 g
• Cholesterol: 224.4 mg
• Sodium: 208.9 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 2.2 g
• Protein: 13.5 g

The dietary needs meet for Vegetable "Quiche" (no crust) is Vegetarian