|Recipe from: grandmaskitchen|
Image Credit: grandmaskitchen
Crust less Zucchini Quiche
” This extra-cheesy zucchini quiche was the star of many of Grandma's Sunday brunches.” grandmaskitchen
1 tablespoon vegetable oil
2 ½ cups thinly sliced zucchini (about 2 medium)
½ cup chopped red bell pepper (about 1/2 medium)
¼ cup chopped onion (about 1 small)
3 large eggs
1 teaspoon dry mustard
½ teaspoon paprika
½ teaspoon seasoned salt
1 cup milk
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
Preheat oven to 350°F.
Lightly spray a 9-inch pie plate with nonstick cooking spray.
Heat the oil in a large skillet over medium heat.
Add the zucchini, bell pepper and onion.
Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Drain if needed.
Place the vegetables in the prepared pie plate.
Place the eggs, mustard, paprika and seasoned salt in a medium bowl.
Beat with an electric mixer set on medium speed until blended, about 1 minute.
Beat in the milk.
Stir in the Cheddar and Swiss cheeses.
Pour the egg mixture over the vegetables in the pie plate.
Bake until lightly golden and a knife inserted in the center comes out clean, 30–40 minutes.
Let stand for 10 minutes before serving.
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