Vegetable Quiche

Since I diced up all the veggies earlier this week I have them on hand and ready to go for a quick meal. I stir fried them and put half in the fridge to use for vegetable fajitas as a meal for tomorrow. Today however I made quiche. It is crust-less, so you cut out a bunch of fat and calories, that you really won't even miss (trust me). This quiche is very good for you. It substitutes half the egg for silken tofu and is more vegetable than egg. If you have a spring form pan, use it. Crust-less dishes tend to absorb more oil and stick to the pan. I always use these for crust-less cheesecakes and they turn out great. If not, it might be better to line the pan with some sort of parchment paper.

Ingredients:

• Diced silken tofu
• Sauteed peppers
• Sauteed onions
• Sauteed tomatoes
• Sauteed zucchini
• Chopped arugula
• Fresh basil
• Eggs (I used 2 but you can use more if you want it more "eggy")
• Garlic
• Salt
• Pepper

Directions:

• Spray pan with cooking spray
• Mix veggies, crumbled tofu and herbs in a separate pan
• Pour into spring form pan
• Whisk eggs separately
  
• Pour over top of mixture making sure to coat the top
• Bake in oven for approx 30 mins at 350

The great thing about this quiche is that the veggies and the tofu hold a lot of moisture so you don't have to use a water bath for cooking and it won't get dry.

Enjoy!