Roasted Veggie Crustless Quiche

I was inspired to create this recipe after seeing Yotam Ottolenghi’s recipe for a Full Tart in the Cookbook “Plenty”. My version has less oil, no crust and TONS of delicious flavor. I suggest prepping and cooking the vegetables ahead of time and then putting everything together and cooking the quiche about an hour before dinner time. Serve with a big green salad. SO GOOD!

Roasted Veggie Crustless Quiche

• 1 red bell pepper

• 1 yellow bell pepper

• about 2 tbsp olive oil

• 1 medium eggplant, cut into 2-inch dice

• salt and black pepper

• 1 small sweet potato, cut into 1-inch dice

• 1 medium zucchini, cut into 1-inch dice

• 2 medium red onions, thinly sliced

• 8 thyme sprigs, leaves picked

• ¼ cup part skim ricotta cheese

• 2 ½ oz feta cheese

• 8 grape tomatoes halved

• 4 medium eggs

• 1 cup low-fat milk

Preheat the oven to 450F. Use a small serrated knife to cut around the stem of the peppers and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds; discard the stems and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little oil and put on the top shelf in the oven. Roast for about 50 minutes, rotating every 15-20 minutes until all sides are brown. Remove from the oven. Cover with foil and cool, then peel and tear roughly into strips.

Place the eggplant on a large baking pan and drizzle with olive oil (I like using the Misto olive oil spray for even distribution) and sprinkle with a pinch of salt and pepper. Place the pan in the oven and roast for 20 minutes. Add in the potatoes and roast another 30 minutes, tossing occasionally.

Place the zucchini on a separate baking sheet and drizzle with olive oil. Roast for about 15-20 minutes until brown.

Heat 2 teaspoons of olive oil in a frying pain on medium heat and sauté the onions with some salt for 25 minutes until golden brown.

Lightly grease a 9-inch pie plate. Scatter the cooked onion over the bottom of pan and top with the roasted vegetables, arranging them evenly. Scatter half of the thyme over the vegetables. Dot the veggies with small chunks of both cheeses and then with the tomatoes, cut-side up.

Whisk the eggs and milk in a small bowl with some salt and pepper. Carefully pour this mix into the tart; the top layer of tomatoes and cheese should remain exposed. Scatter the remaining thyme over the top. Place in the oven and bake for 35-45 (or more) minutes, or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes before serving.