Crustless Veggie Quiche

Ingredients

• 1 piece Bell Pepper (finely chopped)
• 3 stalks Green Onions (chopped)
• 1 medium Sweet Potato (grated, about 1 cup)
• 1 cup Cheddar Cheese (grated)
• 5 large Eggs (room temperature)
• 0.5 cup Milk (whole or 2%)
• 1 teaspoon Dijon Mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 pinch Nutmeg (freshly grated)
• 0.25 cup All-Purpose Flour

Instructions

1. Prepare toppings

   Finely chop the bell pepper and green onions. Grate the sweet potato and cheddar cheese. If using frozen vegetables, thaw and pat dry thoroughly. Spread the chopped vegetables evenly in the bottom of the 8‑inch cast‑iron skillet, then sprinkle the grated cheese over them.

   Time: PT10M

2. Blend the egg mixture

   Crack the five eggs into the blender. Add 1 cup grated cheese, ½ cup milk, 1 tsp Dijon mustard, ½ tsp salt, ¼ tsp black pepper, a pinch of freshly grated nutmeg, and ¼ cup flour. Blend on medium speed until the mixture is completely smooth with no lumps.

   Time: PT5M

3. Combine filling with toppings

   Pour the blended egg mixture over the layered vegetables and cheese in the skillet. Gently stir with a spatula to ensure the veggies are evenly coated but not broken up.

   Time: PT2M

4. Bake the quiche

   Place the skillet in a pre‑heated oven at 350°F (175°C) and bake for about 35 minutes, or until the top is golden and the center is set (a gentle shake should not cause the center to jiggle).

   Time: PT35M

   Temperature: 350°F

5. Cool before slicing

   Remove the skillet from the oven and let the quiche rest for 20 minutes. This allows the filling to set so it slices cleanly. Then cut into wedges and serve.

   Time: PT20M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

12 g

Fat

15 g

Fiber

2 g