A cross between a Spanish tortilla and a quiche, this savory vegetable dish starts with a colorful bunch of fresh vegetables, held together with cracker crumbs and eggs. Serve it as a side dish, a light lunch or a brunch entrée.

Crustless Vegetable Quiche

2 tablespoons olive oil

1 cup sliced peeled zucchini
1 cup sliced peeled carrot
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3/4 cup crushed saltine crackers
1 teaspoon baking powder
1/4 teaspoon crushed red pepper flakes
5 teaspoons butter, chilled
6 large eggs
1 1/2 cups milk

1. Preheat oven to 400°F (205°C). Grease a 9-inch pie plate and set aside.
2. Heat oil in a non-stick skillet over a medium heat. Add zucchini, carrots, onion and red pepper and sauté until tender, stirring occasionally, about 5 minutes. Spoon into pie plate.
3. In a large bowl, combine crackers, baking powder and red pepper flakes; cut in butter until mixture resembles coarse crumbs. Whisk in eggs and milk until well blended. Pour over vegetable mixture.
4. Bake for 30 minutes or until puffed and golden. Remove from oven and let stand for 5 minutes prior to serving.

Makes 6 servings.