Crustless Veggie Quiche

This is one of my favorite recipes. Such a delicious dinner and super, super healthy too!  I, of course, don't make it nearly enough, but decided to whip it up for Shavuot last week. 

This quiche is so great for many reasons, but one is because it's naturally gluten and soy free. I just also leave off the cheese to make it dairy free too, but you could for sure put Daiya cheese on it! I just love it the way it is!

Crustless Veggie Quiche

- 1 eggplant, peeled and cubed
- 4 stalks celery, sliced
- 1 onion, chopped
- 1 green pepper, chopped

- 8 oz, baby bella mushrooms, chopped
- 4 medium (or 2 large) tomatoes, chopped

- 4 eggs
- 1/2 tsp garlic powder
- 1/2 tsp parsley
- 1/2 tsp oregano
- salt and pepper

Preheat oven to 375º and spray a casserole pan. Heat some olive oil in a skillet. Saute the eggplant, celery, onion, and pepper until softened, about 15 minutes. Add the mushrooms and tomatoes and cook for 15 to 20 minutes.

It's important to let the juices slowly steam off, or your eggs will get runny! 

While the veggies cool, mix the eggs and spices. When the veggies are cool (or you can temper the eggs) pour the eggs and veggies into your casserole. (top with cheese if you wish, now) Bake for 40 minutes or until it's cooked through.

Enjoy, enjoy! It's really delicious hot, cold, or room temperature!

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