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Mediterranean Crustless Quiche

A delicious blend of flavours

  • 1 tbsp (15 mL) olive oil
  • 3 cup (750 mL) thinly sliced zucchini
  • 1 cup (250 mL) chopped onions
  • 1 clove garlic, minced
  • 3.5 oz (100 g) goat cheese, crumbled
  • 1/4 cup (50 mL) halved, pitted kalamata olives (optional)
  • 3 tbsp (45 mL) minced soft sun-dried tomatoes
  • 5 eggs
  • 3/4 cup (175 mL) 2% milk
  • 1/2 tsp (2 mL) dried basil (or 1 tbsp/15 mL finely chopped fresh basil)
  • Salt and pepper to taste

Heat oil in large non-stick skillet over medium heat. Add zucchini, onion and garlic; cook, stirring until golden brown and soft, about 6 minutes. Transfer mixture to 9-inch (23 cm) glass pie plate sprayed with cooking spray. Sprinkle with goat cheese, sun-dried tomatoes and olives. Whisk together eggs, milk and basil in large bowl. Season with salt and pepper. Pour egg mixture over zucchini mixture. Bake in preheated 350F (180C) oven until set in centre, about 35 to 40 minutes.

Courtesy of Manitoba Egg Farmers

www.eggs.mb.ca

Mediterranean Quiche
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Course
Cooking Time
35-40 mins
Prep Time
15 mins
Yields
6 Servings