Anytime Crustless Vegetable Quiche

Derived from Bisquick's "Impossible Garden Pie," I call this an "anytime" crustless quiche--and it's true. This is a quick and easy "go-to" to whip up for any season, and it pairs so well with a nice garden salad in the summer months or a cup of soup in the winter months. I just love the versatility of this dish. It can be served hot or cold, and you can tailor the veggies to your liking! This is one of those light meals that I rely on when I haven't had a chance to get to the grocery store---and supplies are limited in the house. My husband NEVER complains with this one, especially when I pair it with a tray of baked sweet potato fries. My favorite way to enjoy this dish, though, is in the summertime with our very first veggies from the back yard garden. The best!

Anytime Crustless Vegetable Quiche

Ingredients:

1 cup zucchini, chopped

1 cup roma tomatoes, chopped

1/2 cup onion, chopped

1/4 cup grated parmesan cheese

1 cup organic whole milk

1/2 cup of your favorite organic, whole grain, baking mix (I like Bob's Red Mill or similar)

2 eggs

Salt and pepper to taste

Procedure:

Prepare a 9 inch pie plate with cooking spar. Spread the veggies evenly into the plate and top with cheese. Then, beat the remaining ingredients in a separate bowl with a fork or electric mixer until well combined. Pour over the veggies and cheese in the pie plate.

Bake the dish for about 35 minutes or until the center of the pie is cooked (I use a toothpick to test). Serve warm or cold. Enjoy!