Summer Garden Crustless Quiche

This summer garden crustless quiche is a delicious and healthy dish that showcases the freshness and flavors of seasonal garden vegetables. It is a perfect dish for breakfast, brunch, or a light dinner. Packed with nutrients and bursting with flavors, this delightful quiche is made without a crust, making it gluten-free and low in calories. With an easy preparation and a short cooking time, this quiche is a go-to recipe to enjoy the bounty of your garden in a satisfying and wholesome way.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach, roughly chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
3. Add diced yellow bell pepper and zucchini to the skillet. Cook for 5 minutes until they start to soften.
4. Add cherry tomatoes and chopped spinach to the skillet. Cook for an additional 2 minutes until the spinach wilts slightly. Remove from heat.
5. In a large mixing bowl, whisk together eggs, milk, salt, black pepper, dried basil, dried oregano, and red pepper flakes.
6. Add the sautéed vegetables to the egg mixture and mix well.
7. Stir in shredded cheddar cheese and grated Parmesan cheese.
8. Pour the mixture into the greased pie dish and spread evenly.
9. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
10. Remove from the oven and let it cool for a few minutes before slicing and serving.
11. Garnish with fresh herbs or additional grated Parmesan cheese, if desired.

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