Crustless Four Layer Veggie Quiche
Ingredients
- 1 medium sweet potato, thinly sliced
- 1 medium russet potato, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 4 large eggs
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1/2 cup white cheddar cheese, shredded
- 1/4 cup milk of choice
- 2 tbsp olive oil
- fresh basil
- salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan.
- Peel your sweet potato, russet potato, and wash your zucchini and yellow squash.
- Set your mandolin on the desired thickness and start thinly slicing your sweet potato, russet potato, zucchini, and yellow squash for even slices. Put a baking tray underneath to easily catch your vegetables. Once done, toss your sliced veggies in olive oil and set aside.
- Boil your corn on the cob until done. Slice off the corn from the cob. Set aside for later.
- For the egg mixture, whisk together the eggs, milk, ricotta, shredded parmesan cheese, and fresh herbs in large bowl. Add salt and pepper to taste. Mix in corn into the wet mixture.
- Place your greased quiche dish next to your sheet pan of sliced veggies and begin to layer. Arrange the sweet potato slices evenly in a layer at the base. Next layer your sliced yellow squash, followed by the cheese mixture. Top with sliced russet pototo followed by a top layer of sliced zucchini. Pour your egg mixture gently into the prepared pie dish, making sure the veggies are coated with the egg mixture. Top with fresh basil and shredded white cheddar cheese.
- Place the quiche in the preheated oven and bake for approximately one hour, checking on it at the 50 minute mark. Quiche is ready once top is golden and the center and sides are fully set. Top with a little extra fresh basil, slice and enjoy your luscious vegetarian dish!