A quiche can serve as a multi meal! You can eat it for breakfast, lunch or dinner. Even better, this recipe can be mixed up and baked in a jiffy. Once you know the basics of the recipe for the quiche, it can be changed up with different vegetables and/or cheese. You can find the original recipe for Crustless Quiche with Spring Vegetables at Fannetastic Food.
First thing I did was chop a red pepper, a cup of asparagus and three green onions. I sauteed them and a cup of frozen peas in a drizzle of extra virgin olive oil over medium heat. Once they started to get tender I seasoned them with salt and pepper.
After five minutes I put the vegetables in a 9 inch pie plate (a square baking dish could be used as well) that I sprayed with cooking spray.
On top of the vegetables I sprinkled four ounces of crumbled goat cheese as well as two tablespoons of chopped fresh parsley.
Next I whisked together five eggs and added in 2/3 cup of unsweetened original almond milk with a little salt and pepper.
When the eggs and almond milk are whisked together I poured the mixture over the vegetables and cheese.
I baked the quiche at 350 degrees for 45 minutes. I cut the quiche into six pieces and eat it throughout the week for any mealtime.
It can be served over spinach for more greens in your diet.