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Zucchini-Carrot Crustless Quiche is for Breakfast.

Zucchini-Carrot Crustless Quiche takes 15 minutes to prepare.

Zucchini-Carrot Crustless Quiche takes 60 minutes to cook.

Zucchini-Carrot Crustless Quiche makes 5 servings.

The ingredients for Zucchini-Carrot Crustless Quiche are:

3/4 c. onion, chopped
2 tsp garlic
1 large zucchini, cubed
1/2 tsp salt
2 eggs (1/2 c. egg beaters)
1/4 c. milk
2 medium carrots, peeled, grated, blotted dry
1/2 c. sharp cheddar cheese
1/2 c. RF mexican shredded cheese
1 tsp dill seasoning

Here is how you make Zucchini-Carrot Crustless Quiche:

Heat oven to 375*. Lightly coat 8" square or round baking pan w/ Pam. In large skillet over med. heat, saute onion and garlic. Add zucchini. Increase heat to med.-high and saute until zucchini is soft and all liquid is gone, about 7 to 10 min. Stir in 1/4 tsp salt. Remove from heat.In large bowl, beat eggs, milk and remaining 1/4 tsp salt. Add carrots, zucchini, cheese and dill. Spread into prepared pan.Bake until quiche is just set in center, 45 min. Transfer to wire rack, let cool 10 min before cutting.(Goes well with crisp bread, salad, and/or fruit.)Number of Servings: 5Recipe submitted by SparkPeople user WANNYBESKINNY36.

The nutritional information for Zucchini-Carrot Crustless Quiche is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 130.0

• Total Fat: 7.1 g
• Cholesterol: 12.4 mg
• Sodium: 464.8 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 1.7 g
• Protein: 9.9 g