I was always intimidated by the greasy, crusty quiches that I often saw in restaurants. Having dedicated my life to altering the Southern recipes of my childhood from high fat to vegetarian, I set out to tweak my mother-in-law's heavenly quiche recipe. After just a little bit of experimentation, I came up with an offering that is easy to bake and is tasty enough to keep the family coming back for more.  Even the teen in my house loves this one as a late night snack.

Vegetarian Crustless Quiche

Ingredients:
1 - 16 ounce box of egg whites
4 - large whole eggs
1 - heaping tablespoon of white flour
1/4 cup of your favorite cheese (choose low fat or feta to enhance the goodness)
1/4 cup of Match Italian Sausage without the meat (www.matchmeats.com) or other breakfast soy product
small handful of veggies like roasted peppers, broccoli or spinach
salt and pepper to taste
olive oil cooking spray

Tools:
12X12 glass pan
wire whisk
measuring cups

Directions:
Preheat oven to 400 degrees Fahrenheit.  Spray a 12X12 glass pan liberally with cooking oil.  In a large bowl, combine box of egg whites, whole eggs, salt, pepper and white flour.  Whip well until blended with whisk.  Pour into pan.  Sprinkle cheese, meat and veggies over top of the quiche evenly.  Top with more pepper and place in oven.  Bake until bottom is lightly brown and middle is firm. 

Serve hot or cold.

Pictured above right:  Vegetarian Crustless Quiche with Match Italian Sausage, roasted red peppers and a blend of Monterey Jack/Cheddar/Queso Quesadilla and Asadero Cheeses (Shop n' Save Mexican Four Cheese).



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