HomenatureCrustless Tomato, Pepper Quiche

Crustless Tomato, Pepper Quiche

This unusual quiche, instead of being baked in a high-fat crust, incorporates flour into the filling. As the quiche bakes, the flour settles to the bottom of the pan to form a layer of “crust.”

  • 2 tsp Organic Extra Virgin Olive Oil
  • 2 medium red bell peppers, diced
  • 1 medium green bell pepper, diced
  • 1 medium onion, minced
  • 1 cup chopped tomato
  • 2 whole eggs
  • 3 egg whites
  • 1 cup Organic Natural By Nature low-fat (1%) milk
  • 1/4 cup shredded Natural By Nature sharp cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2/3 cup flour
  • 1 cup bottled salsa

PREP TIME: 55 MINUTES

  1. Preheat oven to 350°F. Spray 9″ quiche pan without a removable bottom) or 7″ x 11″ baking pan with nonstick cooking spray.
  2. In a large nonstick skillet, heat oil over low heat. Add red and green bell peppers and onion, and cook, stirring frequently, until vegetables have softened, about five minutes.
  3. Stir in tomato and cook until almost all liquid has evaporated, about five minutes. Transfer vegetables to a large mixing bowl and set aside to cool to room temperature.
  4. In a large bowl, beat together whole eggs and egg whites. Stir in milk, cheddar, salt and black pepper, and mix until well combined. Whisk in flour.
  5. Transfer vegetables to prepared pan. Pour egg mixture over vegetables and bake until eggs are just set, about 35 minutes.
  6. Cool quiche 10 minutes before cutting into six wedges. Serve topped with salsa.
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