This unusual quiche, instead of being baked in a high-fat crust, incorporates flour into the filling. As the quiche bakes, the flour settles to the bottom of the pan to form a layer of “crust.”
- 2 tsp Organic Extra Virgin Olive Oil
- 2 medium red bell peppers, diced
- 1 medium green bell pepper, diced
- 1 medium onion, minced
- 1 cup chopped tomato
- 2 whole eggs
- 3 egg whites
- 1 cup Organic Natural By Nature low-fat (1%) milk
- 1/4 cup shredded Natural By Nature sharp cheddar cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2/3 cup flour
- 1 cup bottled salsa
PREP TIME: 55 MINUTES
- Preheat oven to 350°F. Spray 9″ quiche pan without a removable bottom) or 7″ x 11″ baking pan with nonstick cooking spray.
- In a large nonstick skillet, heat oil over low heat. Add red and green bell peppers and onion, and cook, stirring frequently, until vegetables have softened, about five minutes.
- Stir in tomato and cook until almost all liquid has evaporated, about five minutes. Transfer vegetables to a large mixing bowl and set aside to cool to room temperature.
- In a large bowl, beat together whole eggs and egg whites. Stir in milk, cheddar, salt and black pepper, and mix until well combined. Whisk in flour.
- Transfer vegetables to prepared pan. Pour egg mixture over vegetables and bake until eggs are just set, about 35 minutes.
- Cool quiche 10 minutes before cutting into six wedges. Serve topped with salsa.