Crust less Zucchini Quiche

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

Ingredients:

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

Preparation:

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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