Crustless Veggie Quiche
Ingredients
- 2 Tbsp avocado oil, divided
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 large zucchini, sliced
- 1 tomato, chopped
- 2 cloves garlic, minced
- ½ tsp dried thyme
- 8 large eggs
- 1½ tsp Dijon mustard
Instructions
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Add mushrooms and desired amount of salt and pepper; cook 5 to 6 minutes or until browned.
- Add zucchini, tomato, garlic and thyme; cook 5 or until tender. Spoon into a bowl, and let cool.
- Preheat oven to 350°F.
- Grease a 9-inch pie plate with 1 Tbsp oil; spoon vegetable mixture into pie plate.
- Whisk together eggs and mustard. Pour egg mixture over vegetables. Lightly season with salt and pepper.
- Bake 40 to 45 minutes or until center is set.
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