Crustless Vegetable Quiche
Cook Time:
60
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 9.2 g |
|---|---|
| Cholesterol | 163.7 mg |
| Sodium | 238.6 mg |
| Potassium | 255.8 mg |
| Total Carbohydrates | 7.2 g |
|---|---|
| Dietary Fiber | 2.4 g |
| Sugars | 0.9 g |
| Protein | 11.0 g |
Ingredients
- 1 red bell pepper; diced
- 1 cup sliced asparagus
- 1 cup fresh or frozen green peas
- 3 green onions; sliced (optional)
- 4 oz goat (or feta) cheese; crumbled
- 2 tablespoons chopped fresh parsley
- 5 eggs
- 2/3 cup Almond Breeze Unsweetened Original Almondmilk
- Salt and pepper
- Olive oil
Directions
- 1
Preheat oven to 350 degrees F.
- 2
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the bell pepper, asparagus, peas, and green onions. Season with salt and pepper and cook for 5-6 minutes, until tender. Transfer the vegetables to a pie tin or baking dish.
- 3
Crumble the goat cheese evenly on top of the vegetables, sprinkle the parsley evenly over the cheese.
- 4
In a bowl, whisk together the eggs, almond breeze, and a pinch of salt and pepper. Pour this mixture over the vegetables.
- 5
Bake for 40-45 minutes, until the eggs are set and a knife inserted into the center of the quiche comes out clean.
Made with these products:
Courtesy of: Fannetastic Food
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