Healthy No Crust Vegetable Quiche

• Vegetarian
• Gluten free

• Produce

  • 8 oz Button mushrooms
  • 1 1/2 tbsp Dill weed, dried
  • 1 13.5 oz. can Spinach
  • 1 Sweet pepper, red or green
  • 1 Zucchini, medium

• Refrigerated

  • 3 Lg eggs

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 1 cup Mozzarella cheese, grated part-skim
  • 1 lb Ricotta cheese, low-fat

Found on joeshealthymeals.com

Description

Ingredients

• 1 13.5 oz. can spinach, or thawed frozen spinach, squeezed dry
• 8 oz. sliced button mushrooms, sliced
• 1 red or green sweet pepper, or a combination, diced small
• 1 medium zucchini, thinly sliced
• 5 tbsp olive oil, divided per instructions
• 1 lbs. low fat ricotta cheese
• 1 cup grated part skim mozzarella cheese
• 3 lg eggs
• 1½ tbsp dried dill weed
• 1 tsp salt
• 1 tsp black pepper

Directions

• Pre-heat your oven to 350°F
• Place the spinach in a strainer and let the excess water drain, (press to get most of the water out).
• Place the spinach on a cutting board and give it a coarse chop.
• Saute the mushrooms in a skillet on medium heat with 1 tbsp olive oil, until all the water has evaporated, 6 or 8 minutes, remove and place in a bowl.
• Saute the pepper and zucchini, adding another tbsp olive oil if necessary, until soft, 5 minutes. Remove and cool in a bowl.
• Mix the remaining ingredients in a large bowl, (with 3 tbsp olive oil), stir to combine.
• Add the mushrooms, peppers and zucchini and fold in.
• Oil a 9½ inch pie plate and add the ingredients.
• Bake in a 350° oven for 45 to 55 minutes until the edges start to brown.
• Let the quiche cool for 15 minutes before cutting, then serve.