Dinner

The Editor's Crustless Veggie Quiche is for Dinner.

The Editor's Crustless Veggie Quiche takes 20 minutes to prepare.

The Editor's Crustless Veggie Quiche takes 40 minutes to cook.

The Editor's Crustless Veggie Quiche makes 4 servings.

The ingredients for The Editor's Crustless Veggie Quiche are:

1 TBSP olive oil
1/2 C onion, chopped
1/2 C carrot, grated
1/4 C bell pepper (any color), chopped
1/2 C summer squash, chopped
1/4 C frozen chopped broccoli
1/4 C fresh spinach
1 clove garlic, chopped
3 eggs
6 egg whites
1/3C fat free half and half (or use skim milk)
1 oz swiss cheese, grated
4 oz cheddar cheese, grated
cooking spray
salt and pepper to taste.

Here is how you make The Editor's Crustless Veggie Quiche:

Preheat oven to 350 degrees. Heat olive oil in a nonstick skillet. Add chopped onion, carrot, squash, bell pepper, frozen broccoli and sautee until slightly tender. Then add fresh chopped garlic and fresh spinach. Cook until the leaves are wilted and veggies are cooked through. Use salt, pepper and herbs to taste.Coat a 9" deep dish pie pan with cooking spray.Pour veggies into bottom on pie pan, top with shredded cheeses.In a medium bowl, whisk together eggs, egg whites and fat free half and half. Add pepper to taste. Pour over veggies and cheese. Sprinkle your favorite dried herbs on top to taste (I like an Italian blend).Bake for 40 mins. until golden or until center of quiche is puffy and firm when touched. 1/4 of the quiche is a BIG serving!Number of Servings: 4Recipe submitted by SparkPeople user EDITORABC.

The nutritional information for The Editor's Crustless Veggie Quiche is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 288.2

• Total Fat: 19.1 g
• Cholesterol: 196.7 mg
• Sodium: 368.2 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 1.6 g
• Protein: 23.0 g

The dietary needs meet for The Editor's Crustless Veggie Quiche is Vegetarian