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It’s hard to come up with healthier sides when planning a dairy menu. Quiches are usually my go-to’s, in addition to dishes like pastas, pizzas, salads, and fish. This crustless version is as good if not better than quiches baked in a flaky crust; the combination of veggies, the cheesy goodness, and the yummy texture will have you convinced. Feel free to use your favorite veggies, and, if you really want a crust, bake this recipe in two (9-inch) ready-to-bake pie shells!
5 tablespoons Gefen Olive Oil, divided
1 medium onion, thinly sliced
1 orange bell pepper, diced
1 large zucchini, quartered and sliced
1 and 1/4 teaspoons Tuscanini Sea Salt, divided
3/4 teaspoon garlic powder, divided
1/2 teaspoon black pepper, divided
1 (6-ounce) bag fresh baby spinach
1 cup cherry tomatoes, halved
8 eggs
1/4 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta
1/4 cup shredded Tuscanini Parmesan
Preheat oven to 350 degrees Fahrenheit. Coat a 9×13-inch baking pan with cooking spray.
Heat a large frying pan over medium heat. Add three tablespoons olive oil and the onion. Sauté for four to five minutes, or until translucent. Add bell pepper, zucchini, one teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper. Sauté for three to four minutes or until vegetables begin to soften.
Transfer vegetables to a bowl.
Add remaining two tablespoons olive oil to the same frying pan. Add spinach, cherry tomatoes, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon garlic powder. Sauté for two to three minutes, or until spinach is wilted and tomatoes begin to blister. Transfer to the bowl of sautéed vegetables.
Meanwhile, to a second bowl, add eggs, sour cream, mozzarella cheese, feta cheese, and Parmesan cheese to the egg mixture; whisk to combine. Carefully add cooked vegetables to the bowl. Stir until just combined.
Transfer mixture to prepared baking dish. Bake, uncovered, for 35 minutes, or until no longer jiggly in the center.
Allow to cool for 15 minutes before cutting into the quiche.
Reproduced from Marblespoon Tried and True by Vera Newman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Buy the book.
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What can i substitute the spinach with?
You can do a different leafy green like arugula or kale.
Does this freeze well?
Yes, as long as it’s cooled and wrapped tightly before freezing.