Crustless Tomato-Pepper Quiche

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 or "crust." 

Crustless Tomato-Pepper Quiche


Quantity Ingredients
2 tsp olive oil
2 medium red bell peppers, diced
1 medium green bell pepper, diced
1 medium onion, minced
1 cup chopped tomatoes
2 eggs
3 egg whites
1 cup1 % milk
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
2/3 cup all-purpose flour
1 cup bottled salsa


T1. Preheat oven to 350�F (180�C). Spray 9-inch quiche pan without a removable bottom or 7- x 11-inch baking pan with nonstick cooking spray. 2. 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 5 minutes. 3. Stir in tomato and cook until almost all liquid has evaporated, about 5 minutes. Transfer vegetables to a large mixing bowl and set aside to cool to room temperature. 4. In large bowl, beat together eggs and egg whites. Stir in milk, Parmesan, salt and black pepper and mix until well combined. Whisk in flour. 5. Transfer vegetables to prepared pan. Pour egg mixture over vegetables and bake until eggs are just set, about 35 minutes.6. Cool quiche 10 minutes before cutting. Serve topped with salsa.