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+ servings
Plate with a slice of vegetable quiche and buttered bread.
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Italian Vegetable Quiche

Easy to make crustless vegetable quiche.
Course Main Course
Cuisine Italian
Keyword Italian vegetable quiche, vegetable quiche
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 402kcal
Author Joe Boyle

Ingredients

  • 6 to 8 oz. button mushrooms, cleaned and sliced
  • 1 sweet bell pepper, diced
  • 1 medium sized zucchini, sliced thinly
  • 2 tbsp extra virgin olive oil
  • 1 cup cooked ham, diced, about 8 ounces
  • 1 lbs ricotta cheese
  • 1 cup mozzarella cheese, grated
  • 3 lg eggs, beaten
  • 1 can spinach, (14 to 16 oz.), thoroughly drained and dried
  • 1 1/2 tbsp dried dill weed
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  • Preheat oven to 350°.
  • In a large skillet on medium high heat, add the olive oil and saute the mushrooms until the moisture is release and evaporated, (5 or 6 mins.), then add the pepper and zucchini and cook until slightly softened, (5 to 7 minutes). Remove to a large bowl to cool, 10 mins.
  • Once cooled, add the remaining ingredients and fold together. Be sure to drain the spinach well and squeeze as much moisture out as you can. I use paper towels for this.
  • Place ingredients into a greased, 9 1/2 inch pie plate, (or similar oven safe container), and place into the oven, 45 to 55 minutes until the edge starts to brown.
  • Let cool 15 to 20 minutes before serving.

Notes

  1. Serve with good, crusty bread.
  2. Leftovers are delicious and can be re-heated in the microwave or frozen.

Nutrition

Calories: 402kcal