Easy Crust-Less Vegetable Quiche

Serves 6–8

A crust-less quiche is a great and healthy potluck dish that allows for a lot of variation in the filling.

3 tablespoons olive oil, divided
1 small onion, chopped
½ cup grated carrots
1 cup grated zucchini
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
3 large eggs
½ cup milk
1 cup grated cheese of your choice
¼ cup minced fresh parsley, tarragon or basil, or a combination

1. Lightly oil a 9- or 10-inch round cake pan and set aside. Heat 2 tablespoons of the oil in a sauté pan; add the onions and cook until they begin to brown. Add the carrots and zucchini, and cook until the vegetables soften and give off most of their liquid.

2. Preheat the oven to 350°F. In a bowl, combine the flour, baking powder and salt. In a separate bowl, beat the eggs with the milk, then add to the flour mixture. Stir in the vegetables, cheese and herbs, and combine well.

3. Pour into a prepared pan and bake for 40–50 minutes, or until the quiche is set and a knife inserted in the middle comes out clean. Cut into wedges to serve.

Note: This can also be made in a rectangular pan and cut into squares.