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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crustless Vegetable Quiche Recipe

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This recipe for Crustless Vegetable Quiche is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 zucchini, thinly sliced
1 c thinly sliced carrots
1/2 c chopped onions
1/2 c chopped red bell peppers
6 tsp margarine
3/4 c cracker meal
1 tsp baking powder
Ground red pepper
1 c fat-free egg substitute
1 1/2 c fat free milk
Directions:
Directions:
Preheat oven to 400. Coat a 9 in pie plate with nonstick spray. Saute zucchini, carrots, onions, and peppers in 1 tsp margarine over medium heat until tender, about 6 minutes. Spoon into pie plate. In a medium bowl, combine cracker meal and baking powder. Add red pepper to taste. Using a pastry blender or two knives, cut in remaining margarine until mixture resembles crumbs.. Whisk in egg substitute and milk until blended. Pour over vegetables. Bake until quiche is puffed and golden, about 30 minutes. Let stand for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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