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Crustless Vegetable Quiche

Fresh.n.Natural's picture
  Butter 3 Tablespoon
  Onion 1 Large, finely chopped
  Stalk celery 1 , finely chopped
  Carrot 1 , finely chopped
  White turnip 1 , finely chopped
  Green beans 1 Cup (16 tbs)
  Cauliflower flowerts 1 Cup (16 tbs)
  Vegetable broth 1⁄4 Cup (4 tbs)
  Eggs 6 , beaten
  Half and half 1 Cup (16 tbs)
  Whole wheat flour 1 Tablespoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Salt 3⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon

1. Melt the butter in a medium-sized heavy skillet and saute the onion until tender but not browned. Add the celery, carrot, and turnip and cook for 3 minutes longer.
2. Add the green beans, cauliflower, and broth. Bring to a boil, cover, and cook for 3 minutes, or until the vegetables are crisp-tender.
3. Combine the eggs, half-and-half, ricotta, flour, Parmesan, salt, pepper, and parsley. Add the vegetables to the egg mixture and pour into an oiled 1 1/2-quart casserole or baking dish. Bake in a 350-degree oven for 40 minutes, or until set. Let stand for 5 minutes before cutting.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1521 Calories from Fat 904

% Daily Value*

Total Fat 102 g157.1%

Saturated Fat 54.2 g270.8%

Trans Fat 0 g

Cholesterol 1472.2 mg490.7%

Sodium 2760.9 mg115%

Total Carbohydrates 92 g30.8%

Dietary Fiber 23.2 g93%

Sugars 32.1 g

Protein 69 g138.9%

Vitamin A 329.6% Vitamin C 345.4%

Calcium 97% Iron 61.3%

*Based on a 2000 Calorie diet

Crustless Vegetable Quiche Recipe