Crustless Italian Quiche – (ovo-vegetarian)

Prep factor: Fast (15 minute) Crustless Italian Quiche

Servings: Serves 6
Calories: 180
Protein: 16g
Yum Factor: 9+

Ingredients

• 1 cup cooked brown rice
• 1/4 cup sliced green onion
• 1 Tbsp. almond or spelt flour
• 2 cup frozen broccoli cuts, thawed, drained
• 1  small red bell pepper, cut into thin strips
• 1/2 cup mushrooms, sliced
• 6 eggs or 8oz Egg Whites
• 1 cup almond milk
• 1/2 tsp. salt
• 1/2 tsp. hot pepper sauce
• 1/2 tsp. dried basil leaves
• 1/8 tsp. pepper
• 1/2 cup shredded Swiss cheese / Almond cheese (vegetarian)

Instructions

• Heat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray; set aside.
• Crustless Italian Quiche. Combine rice, green onion and flour in medium bowl. Spread over bottom of pie pan. Top with broccoli, red peppers and mushrooms.
• In medium bowl stir together Better’n Eggs, milk, salt, hot pepper sauce, basil and pepper. Pour over vegetables. Top with cheese.
• Bake, uncovered, 50 to 55 minutes or until knife inserted in center comes out clean. Serve immediately.