Warmer days are calling for much lighter and healthier recipes and one of my favorite is the crustless quiche. When I start making it, I already know that I will have ice cream for dessert.
- medium zucchinis
- 2 summer squash
- Salt pepper
- Olive oil
- 2 tbsp garlic powder
- 2 tbsp dried thyme
- 1/2 shredded mozzarella
- 1/4 cup skim milk
- 5 eggs
- 3 tbsp grated parmesan
- 5 or 6 grapes tomatoes sliced in half
Heat up olive oil in a skillet and sautéed all the vegetables with salt, pepper, garlic and thyme. For about 10min, or until the vegetables become more tender. Spray a 9 inches pie with non stick pray.
Beat the eggs, add the skim milk and the mozzarella and mix very well.
Arrange the veggies on the pan and pour the eggs mixture. Put the tomatoes on top of the quiche.
Sprinkle the parmesan and bake for 45-50 min on 350.