Recipe: The Decadent Crustless Quiche

THE DECADENT CRUSTLESS QUICHE

FOR THE EGG MIXTURE:
5 medium eggs
1/4 cup skim milk
1/3 cup grated sharp cheddar cheese
1/3 cup grated Monterey jack cheese with jalapeno pepper
1/3 cup grated mozzarella cheese
FOR THE VEGETABLE MIXTURE:
1 cup thinly sliced fresh mushrooms
1/3 cup chopped yellow onion
1/4 cup thinly sliced green bell pepper
6 medium pitted black olives, sliced thin
1 medium tomato, chopped
Salt and pepper to taste
1/4 tsp. chili powder
1/8 tsp. ground cayenne pepper
1/8 tsp. garlic powder
FOR TOPPING:
1 Tbsp. freshly grated Parmesan cheese
3 Tbsp. chopped fresh parsley
Paprika

Preheat oven to 350 degrees F.

In a small bowl, mix eggs, and milk; beat well. Stir in cheddar, jack and mozzarella cheeses. Set aside.

Coat nonstick skillet with cooking spray. Heat skillet. Add mushrooms and saute over high heat. Add onions and bell pepper and saute 1 to 2 minutes, stirring constantly. Remove from heat.

Add olives, tomato, salt, pepper, chili powder, cayenne pepper and garlic powder. Stir thoroughly, cover and let stand 2 minutes.

Spoon the vegetable mixture into a 9-inch pie pan. Pour egg mixture evenly over vegetables. Top with Parmesan cheese, parsley and paprika.

Bake for 35 to 40 minutes or until center of pie is set. Let stand for 5 minutes before serving.

Makes 4 servings
Source: The Four Course, 400 Calorie Meal Cookbook by Nancy S. Hughes