Crustless Garden Vegetable Quiche

This crustless quiche is so good!  Full of flavor and comfort!  You are going to love this recipe!

I love when I can go outside in my own backyard and find all the vegetables I need to make something really wonderful!  Even the eggs were from my own backyard!  I love being self-reliant, even if it is on a smaller scale!

 

10 large organic eggs

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterrey Jack cheese

1/2 cup low-fat milk

1 (16 ounce) carton of cottage cheese

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped parsley

Whisk eggs, 3/4 cup cheddar, 3/4 cup Monterrey cheese, milk, cottage cheese, flour, baking powder, salt and parsley in a large bowl.  

4 cups zucchini, chopped

2 cups organic red potato, chopped

1 cup green peppers, chopped (sweet or medium spice)

1 cup onions, chopped

1 cup mushrooms chopped (optional)

salt and pepper to taste

Saute vegetables in a 12-inch oven safe skillet with some organic canola oil, until softened, 5-10 minutes.  

Pour the egg mixture over the softened vegetables, top with the remaining cheese and freshly sliced tomatoes.  Place in a 400` oven and bake for 15 minutes.  Turn the oven down to 350` and bake for an additional 35 minutes until lightly browned and set.  Serves 10.