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1 1/2 cups sliced zucchini (2 small or 1 very large)
1 large orange bell pepper, chopped (or any color)
2 cloves garlic, chopped
1 Tab. thyme, basil, marjoram or a combination (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk, regular or almond
3/4 tea. salt
1/4 tea. freshly ground black pepper
2/3 cup shredded Monterrey jack or other cheeses
2 Tab. grated Parmesan cheese
Spray a 9-inch pie pan or square pan with nonstick spray. Set aside. Preheat oven to 350 F degrees.
Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, thyme, salt and pepper. Stirring frequently, cook for 6-7 minutes or until veggies are tender. Allow to cool as you prepare the egg mixture.
In a large bowl, whisk the eggs, egg whites and milk together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated Parmesan cheese.
Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.
In a large bowl, whisk the eggs, egg whites and milk together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated Parmesan cheese.
Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.
Note: You can substitute other vegetables for the squash as you have available such as mushrooms, spinach or kale. This quiche can also be baked in a crust.
source: Sally's Baking Addiction