Crust-less Farmers’ Market Quiche
Try this light quiche that uses just about anything from the farmers’ market! Spinach makes a colorful and vitamin-rich bed for the eggs without the butter, calories, and salt found in traditional pie crust.
1. 1 tablespoon vegetable oil
2. 2 cups loose spinach leaves
3. 1/2 cup chopped basil (or other herb of your choice)
4. 1/2 onion, chopped (or use ½ cup chopped scallions or 2 chopped garlic cloves)
5. 1 large tomato and 1 bell pepper (or use 2 tomatoes or 2 peppers)
6. 5 eggs
7. 1/2 cup 1% milk
8. Pinch black pepper
9. 1 cup shredded reduced-fat cheese
1. Pre-heat the oven to 350 degrees.
2. Grease an 8-inch pie pan with the vegetable oil. Scatter the spinach leaves on the bottom and sides of the pan.
3. Chop the herbs. Chop the onion or scallion into bite size pieces, if using garlic, mince the garlic.
4. For peppers: Cut in half and remove the seeds and white veins. Chop into bite size pieces.
5. For tomatoes: Chop in half. Scoop out seeds and pulp with a spoon. Chop the flesh into bite size pieces.
6. Crack the eggs in a medium bowl. Beat with a fork or whisk until light and fluffy, about 2 minutes. Add milk and beat another minute.
7. Add herbs, onion, vegetables, pepper and cheese to egg mixture.
8. Pour over spinach leaves. Bake about 30-35 minutes, until the middle is firm. Let sit 10 minutes before slicing.