Crustless Vegetable Quiche

This recipe comes from Recipe Runner. We cooked it in a lasagna dish rather than the casserole dish the recipe calls for, which means it cooked much faster due to the shallower dish; the cooking times given are for this modified version. Similarly, while it called for a mix of shredded cheddar and monterey jack cheese, we had exactly the right amount of leftover "taco cheese mix" and that did well enough, although I think it would have been even better with good cheese.

The result was delicious, light and fluffy with a good distribution of vegetables throughout.

Ingredients

• Vegetables
• 1 large onion, diced
• 1 large zucchini, bisected lengthwise and cut into 0.5-1cm pieces
• 250g mushrooms
• 1 bundle asparagus, trimmed and cut into 3-4cm pieces (about 500mL total)
• Substrate
• 10 egg whites
• 2 whole eggs
• 128mL milk
• 500g cottage cheese
• 384mL shredded cheese
• 85mL flour
• 5mL baking powder
• 2.5mL coarse salt
• 5mL dried parsley
• 1mL dried thyme
• 1mL freshly ground black pepper
• 3+mL sriracha
• Toppings
• 2 sliced Roma tomatoes
• 128mL shredded cheese

Procedure

1. Preheat the oven to 400°F.
2. Heat a large skillet over medium high heat and sautee the vegetables until they are just starting to turn tender and translucent.
3. Meanwhile, whisk together the egg whites and whole eggs until fluffy.
4. Whisk in the rest of the substrate ingredients.
5. Fold in the cooked vegetables.
6. Grease a large lasagna dish and pour in the egg-cheese-vegetable mix.
7. Cover with the remaining cheese and the tomato slices.
8. Cook on the middle rack for 15 minutes, then lower the heat to 350°F and continue cooking for another 30 minutes.