Mediterranean Crustless Quiche

Ingredients

1 tbsp (15 mL) olive oil
3 cups (750 mL) thinly sliced zucchini
1 cup (250 mL) chopped onion
1 clove garlic, minced
3 1/2 oz (100 g) goat cheese, crumbled
1/4 cup (50 mL) halved, pitted kalamata olives (optional)
3 tbsp (45 mL) minced soft sun dried tomatoes
5 eggs
3/4 cup (175 mL) 2% milk
1/2 tsp (2 mL) dried basil (or 1 tbsp / 15 mL) finely chopped fresh basil
to taste salt and pepper

Directions

Heat oil in large non stick skillet over medium heat. Add zucchini, onion and garlic; cook, stirring until golden brown and soft, about 6 minutes. Transfer mixture to 9 inch (23 cm) glass pie plate sprayed with cooking spray. Sprinkle with goat cheese, sun dried tomatoes and olives. Whisk together eggs, milk and basil in large bowl. Season with salt and pepper. Pour egg mixture over zucchini mixture. Bake in preheated 180° C (350° F) oven until set in centre, about 35 to 40 minutes.

Makes: 6 servings

Preparation: 15 minutes

Cooking: 35-40 minutes

Nutrients per serving:

Calories: 190
Protein: 12 g
Carbohydrate: 7 g
Fat: 13 g