Crustless Quiche with Roasted Vegetables

By sunitagt

Calories: 270
Carbohydrates: 11.9g
Cholesterol: 0mg
Fat: 2.5g
Saturated Fat: 0g
Fiber: 1.3g
Sodium: 4mg
Protein: 1.1g

Ingredients

• Light olive oil, as needed
• 2 cups roasted veggies: broccoli, cauliflower, sweet potatoes, onions
• 1 cup shredded Swiss, Jarlsberg or sharp Cheddar cheese
• 4 large eggs
• 2/3 cup light cream
• A dash of nutmeg
• 1-2 tablespoons chopped fresh parsley, if desired
• 1-2 tablespoons shredded Parmesan for the top

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

1. Pre-heat the oven to 375 degrees F. Lightly oil or butter a nine-inch glass pie plate.

2. Arrange the roasted vegetables in the bottom of the pie plate. Balance the colors (okay, not mandatory; it's just the painter in me coming out).

3. Sprinkle with the shredded cheese.

4. In a large mixing/measuring cup, whisk the eggs with the light cream and nutmeg till smooth. Add almost all of the parsley (save a little to decorate the top, if you like). Pour the egg mixture all over the roasted veggies.

5. Using the back of a spatula, lightly press down all over the top surface to encourage the egg custard to seep in and around the roasted vegetables. Sprinkle the top with shredded Parmesan.

6. Bake in a hot oven for 35 minutes, until the quiche is set in the center. It should be firm and golden.

7. Cool slightly before slicing and serving.