Today’s Recipe:Easy Crustless Quiche

Along with my committment to promote the eating of more veges and fruits in my home, I focus on the importance of high quality protein foods. Eggs are one of the most perfect foods on earth, and I am lucky enough to have a wonderful source of farm fresh ones. I encourage everyone to find such a source, or just try to buy the best ones you can at the supermarket. I look for the most expensive ones, locally produced. Here is a simple quick recipe to use your healthy eggs and get even more veges into your diet.

Easy Crustless Quiche

6 eggs

1 c milk

1 1/2 cups zucchini, sliced

1 1/2 c chopped red bell pepper

1 c chopped onion

2 c shredded swiss cheese

1 T dried chopped basil

nonstick spray

1 T olive oil

salt and pepper

Preheat oven to 325 degrees.

Spray a pie plate or other casserole with nonstick spray. Whisk the eggs and milk till well combined, season with salt and pepper to taste. Bring the olive oil to medium heat in a small nonstick skillet and saute the onion till soft. Put the zucchini and bell pepper into the pie plate, add the onions and cheese. Pour the egg mixture over the top. Bake for 1 hour or until the top is browned. It will puff up during cooking and then flatten down after cooling.