Mediterranean Crustless Quiche

Ingredients

0 of 15 out on the counter

• 2 cups chopped zucchini
• 1 cup chopped red bell pepper
• ½ cup chopped onion
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp dried oregano
• ¼ tsp garlic powder
• 3 cups packed baby spinach
• 4 large eggs
• 4 large egg whites
• 1 cup fat-free (skim) milk
• ½ cup (2 oz / 57 g) shredded part-skim mozzarella
• ½ tsp salt
• ¼ tsp black pepper
• Oil spray for the dish

All set! Everything is out. Time to bake.

Method

1. 1Heat 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.
2. 2Toss 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.
3. 3Add 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.
4. 4Stir 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.
5. 5Whisk the eggs, egg whites, skim milk, salt and pepper until smooth. Pour them slowly over the vegetables.
6. 6Bake 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.
7. 7Rest 10 minutes before slicing so the custard finishes setting.