Crustless Veggie Quiche

We eat a lot of eggs around here.  They are inexpensive, a good source of protein, and versatile.  The kids love hard-boiled eggs, egg salad, "sunny-side-up" eggs baked in a muffin tin, scrambled eggs, and omelets.  They also like a good cheesy quiche!

I will admit that I am particularly fond of quiche with a buttery, flaky crust.  However, I usually make it crustless for two reasons: 1) a good crust takes a lot of time to make, and 2) no crust means a lot fewer calories.  Despite being crustless, this recipe is still hearty and makes a fantastic main dish.  I usually serve it with a side salad ( I know, more veggies, right?!) 

Here's your ingredient list:
*2 cups of chopped veggies (we have used spinach, zucchini, broccoli, carrots, herbs, peppers, mushrooms, garlic, green onions, tomatoes, etc.  Use whatever's in your fridge)
*olive oil
*1 1/2 cups shredded cheese (we like medium cheddar, but mozzarella, swiss, colby jack, and a variety of other cheeses would do just as well)
*6 eggs, beaten
*1 cup whole milk
*salt and pepper
*small amount of butter

Now make your crustless quiche! 
1.  Heat some olive oil in a pan on the stove and saute your veggies until cooked.  This should just take a few minutes - you don't want mushy vegetables!
2.  Grease an 8-inch or 9-inch round cake pan with butter and spread all the sauteed veggies in the bottom of the pan. 
3.  Add the milk to your eggs and mix well.  Add salt and pepper and the shredded cheese and stir.
4.  Pour the egg/milk/cheese mixture over the veggies in the bottom of the pan.
5.  Bake your quiche in a 350 degree oven for 35 to 40 minutes.  The top of your quiche should be golden brown, and the center should be firm.

Then cut it into slices and serve.  I enjoy mine with salsa and a dollop of sour cream spooned on top.

(Reminder:  If you are on the Feingold Program, Stage One, there are certain produce items you need to avoid in this dish, such as peppers and tomatoes.  Otherwise, this recipe will fit the program just fine!)