Crustless Veggie Quiche

This pie can be made with any assortment of vegetables that are in season and appeal to you and makes a nice breakfast, brunch or dinner. Take care to not use only vegetables with a high water content or you could end up with quiche soup.

To assemble the quiche:

Preheat oven to 375 degrees. Place the following ingredients into a bowl and whisk thoroughly, then set aside:

4 eggs
3/4 cup milk
3/4 cup heavy cream (I used mascarpone)
2 tablespoons melted butter (I used Montanari & Gruzza parmigiano reggiano butter)
1 tablespoon flour
Pinch of sea salt
1 teaspoon Eden organic seaweed gormasio

Wash and slice or chop the following ingredients:

1 zucchini
3 tomatillos
4 large button mushrooms (I almost used shitake)
1/3 sweet onion
1 baby bok choy
1 small fennel

Sauté vegetables until barely tender in few tablespoons of olive oil and two cloves of minced garlic. Just for fun, add a splash of pear vodka and triple sec. (Since that’s what I was drinking, it seemed like a good idea). Place vegetables into a pie pan or 8×8 Pyrex baking dish. Cover with egg mixture. Cover the dish with fresh shaved Parmesan cheese. Bake at 375 degrees for 40 minutes. Remove from oven, let set for 10 minutes and serve.

Since they were in season, I cut up 4-5 garlic scapes with scissors and sprinkled them over the dish just prior to adding the Parmesan. Delicious!

If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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