Crustless Vegetable Quiche
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.
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
- Preheat oven to 400°F (205°C). Grease a 9-inch pie plate and set aside.
- 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.
- 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.
- Bake for 30 minutes or until puffed and golden. Remove from oven and let stand for 5 minutes prior to serving.
Makes 6 servings.