Tracie Fountain

Live a Healthy, Balanced Life

Crustless Veggie Quiche

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Crustless Veggie Quiche – serves 6

1 T coconut oil

1 cup red peppers, chopped

1 cup zucchini, chopped

½ cup onion, chopped

6 oz (1 ½ cups) cheese, shredded

6 farm fresh eggs

½ t sea salt

¼ t black pepper

Ground nutmeg to taste

1/8 t garlic powder

1 ½ cups of half and half

1 oz (1/4 cup) parmesan cheese, grated

Instructions:

1. Preheat oven to 350°F.

2. Spread coconut oil in the bottom of a 9” baking dish.

3. Layer veggies and top with shredded cheese.

4. Beat eggs, half and half, salt, pepper, nutmeg and garlic powder in a medium bowl.

5. Pour over veggies and cheese.

6. Bake for 30 minutes; remove from oven and sprinkle with the parmesan cheese.

7. Return to oven and bake for 20 minutes longer or until are set and top is slightly brown.

8. Remove from oven and let stand 5 minutes before serving.

F = 26g C = 8g P = 19g

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Comments

  1. Shouldn’t this recipe use low fat or non-fat ingredients; i.e. cheese? Can you substitute skim milk for the half & half?

    • Hi Cheryl,

      Thanks for the question. I am believer in eating how our grandmother’s did when they were children. Grandma did not eat skim or low fat products. Here are a couple links for you to check out below on fat and how it has gotten a bad rap. It the polyunsaturated fats found in vegetable oils that are much more a concern. You can substitute milk in the recipe for half and half but in my experience in often not the healthy fats in people diets that is causing weight issues, it is the processed carbs.

      http://www.itsyourplate.com/blog/2009/07/27/fat-video-links/

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