Crustless Savory Veggie Quiche

9 steps

• Preheat oven to 350F.
• Dice onions, mushrooms, and zucchini.
• In a medium sized pan melt butter over low heat and saute onion until soft.
• Add mushrooms and zucchini to pan and cook over medium heat until all veggies are cooked.
• Remove cooked veggies from the pan and cool on a plate.
• In a mixing bowl, whisk the eggs, milk, yogurt, cheeses, salt and pepper.
• Lightly spray a 9 inch deep-dish pie pan with nonstick cooking spray. Place the cooked veggies in the bottom of the pie pan.
• Pour egg mixture into the pie pan. Bake for about 35-40 minutes or until quiche has set (it shouldn't jiggle as if it is still liquid when you move the pan). Let cool for about 10 minutes.
• To make 6 slices, cut quiche in half. Then, cut each half two more times (like a fan out from the center) so that you have 3 equal slices on each side of pie.

Tips:
Garnished with fresh chopped parsley in recipe photo.

If you prefer a larger slice, simply cut the pie in half, then rotate 90 degrees, then cut in half again. This will make 4 equal slices (1/4 of a pie for each slice). If you do this, then update the Total Servings field in this recipe so that the calories and nutrients are updated.