Friday, August 21, 2009

Garden Veggie Quiche

In my ever increasing attempts to use up the big green "Z" and tomatoes AND because I got a new spice I wanted to try out, I came up with this quiche that is wonderful and easy. It's crustless of course.

~Garden Veggie Quiche~
4 eggs
2 tsp Herbs De Provence (My new spice and now I'm in love)
1/2 cup fat free half and half (or cream or milk)
1 cup grated mozzarella-
2 medium tomatoes skinned, seeded and chopped
1/2 a medium zucchini sliced thin (I *heart* my Pampered Chef mandolin slicer)
Mix eggs, spice and half and half with a whisk until slightly foamy.
Line the bottom of a pie plate with the zucchini slices and sprinkle a little salt on them.
Add cheese and tomatoes to the eggs and pour into pie plate. Bake at 350 for about 35 minutes (until browned and the middle is set)
This is really good. I didn't think I'd like it so much!

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