The only thing standing between clean eating and quiche is that flaky, buttery crust, which sometimes weighs down the delicate dish. We've taken it away completely, letting the multicolored vegetables hold court.
1 cup red bell pepper, chopped (about 1/2-inch cubes)
1 cup yellow onion, chopped
2 cloves garlic, minced
2 tsp extra-virgin olive oil
4 artichoke hearts, chopped (water-packed and drained from jar or thawed from frozen)
1 cup egg whites
1 cup skim milk
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 cup fresh basil, torn in pieces
3/4 cup part-skim mozzarella cheese, shredded
Olive oil cooking spray
Preheat oven to 425°F. In a large skillet over medium heat, sauté eggplant, zucchini, bell pepper, onion and garlic in oil for 10 minutes. Then turn off heat and gently fold artichokes into vegetable mixture.
In a medium-size bowl, whisk egg, egg whites, milk, black pepper, thyme and oregano. Add egg mixture, basil and mozzarella to vegetable mixture. Gently stir until eggs and mozzarella are evenly distributed among vegetables.
Mist an 8-inch round or square glass pan with cooking spray. Pour in egg-vegetable mixture. Place in oven and cook for 25 to 30 minutes. Remove from oven and let sit for 10 minutes to set quiche.
A quick and easy take on eggplant Parmigiana, our version skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.
Chard and kale, with their unique vitamin profiles, offer additional nutritional benefits when paired. By adding golden raisins and fresh chopped garlic to the mix, you'll do wonders for the flavor impact of these Italian greens.