Breakfast Mediterranean Crustless Quiche Contains egg (eggs (200 g)), milk ((245 g) fat-free (skim) milk) Everyday healthy Makes6 servingsTotal1 h 25 minDietVegetarian Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 152 cups chopped zucchini1 cup chopped red bell pepper½ cup chopped onion1 cup cherry tomatoes, halved1 tbsp olive oil1 tsp dried oregano¼ tsp garlic powder3 cups packed baby spinach4 large eggs4 large egg whites1 cup fat-free (skim) milk½ cup (2 oz / 57 g) shredded part-skim mozzarella½ tsp salt¼ tsp black pepperOil spray for the dish MethodHeat the oven to 425 °F. Spray a 9-inch deep pie dish with oil and set a rimmed baking sheet in the oven to heat.Toss the zucchini, red pepper and onion with the olive oil, oregano and garlic powder. Spread them on the hot baking sheet and roast 15 minutes, stirring once, until the edges brown and the zucchini has lost its water.Add the tomatoes to the sheet and roast 5 minutes more, until they just begin to wrinkle. Take the sheet out and turn the oven down to 350 °F.Stir the spinach into the hot vegetables on the sheet for 1 minute, until it wilts. Let it cool 5 minutes, then spread everything in the pie dish and scatter the mozzarella over it.Whisk the eggs, egg whites, skim milk, salt and pepper until smooth. Pour them slowly over the vegetables.Bake 35 to 40 minutes. It is done when the center barely jiggles and a thermometer in the center reads 160 °F. If it is not there, bake 5 minutes at a time.Rest 10 minutes before slicing so the custard finishes setting. NutritionEstimatedPer wedge · serving size 1 of 6Calories145Total fat7.3 gSaturated fat2.4 gSodium372 mgTotal carbohydrate8.5 gDietary fiber1.9 gTotal sugars5.8 gProtein11.9 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/crustless-quiche
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