Spicy Crustless Vegetable Quiche

[Guest guest]

Spicy Crustless Vegetable Quiche

 

2 tablespoons olive oil

1 cup sliced peeled zucchini

1 cup sliced peeled carrot

1/2 cup chopped onion

1/2 cup chopped red bell pepper

3/4 cup crushed saltine crackers

1 teaspoon baking powder

1/2 teaspoon crushed red pepper flakes

5 teaspoons butter, chilled

6 large eggs

1 1/2 cups milk

 

Preheat oven to 400 degrees. Grease a 9-inch pie plate and set aside.

Heat oil in a non-stick skillet over a medium heat. Add zucchini, carrots, onion

and red pepper and sauté until tender, stirring occasionally, about 5 minutes.

Spoon into pie plate.

In a large bowl, combine crackers, baking powder and red pepper flakes; cut in

butter until mixture resembles coarse crumbs. Whisk in eggs and milk until well

blended. Pour over vegetable mixture.

Bake for 30 minutes or until puffed and golden. Remove from oven and let stand

for 5 minutes prior to serving. Yields 6 servings.

 

 

 

 

 

[Guest guest]

I have a quick question: I'm a vegan and so would want to substitue tofu for

the eggs. How much tofu would you say would equal the 6[eggs]?

 

Bertha Robbards <bertharobbards23 wrote: Spicy Crustless

Vegetable Quiche

 

2 tablespoons olive oil

1 cup sliced peeled zucchini

1 cup sliced peeled carrot

1/2 cup chopped onion

1/2 cup chopped red bell pepper

3/4 cup crushed saltine crackers

1 teaspoon baking powder

1/2 teaspoon crushed red pepper flakes

5 teaspoons butter, chilled

6 large eggs

1 1/2 cups milk

 

Preheat oven to 400 degrees. Grease a 9-inch pie plate and set aside.

Heat oil in a non-stick skillet over a medium heat. Add zucchini, carrots, onion

and red pepper and sauté until tender, stirring occasionally, about 5 minutes.

Spoon into pie plate.

In a large bowl, combine crackers, baking powder and red pepper flakes; cut in

butter until mixture resembles coarse crumbs. Whisk in eggs and milk until well

blended. Pour over vegetable mixture.

Bake for 30 minutes or until puffed and golden. Remove from oven and let stand

for 5 minutes prior to serving. Yields 6 servings.