Pepper and Feta Crustless Quiche
Easy, adaptable weeknight dinner
Ingredients
- 1 tablespoon extra virgin olive oil divided
- 1 large bell (green, orange, red or yellow) pepper diced
- 1 medium poblano pepper diced
- 1 small onion chopped
- 3 cloves garlic minced
- 5 large eggs
- 1/4 cup plain nonfat Greek yogurt see Notes
- 1/2 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- In a 10-inch oven-proof non-stick skillet (see Notes), heat 1 tablespoon olive oil over medium heat. Add bell pepper, poblano pepper and onion. Cook, stirring often, until starting to soften, about 10 minutes.
- Add garlic and stir for 1 minute.
- In a medium bowl, whisk eggs.
- Stir in Greek yogurt.
- Stir in feta cheese.
- Stir in pepper and onion mixture.
- Season with Kosher salt and freshly ground black pepper and stir.
- Coat the 10-inch non-stick skillet with cooking spray. Pour the mixture into the skillet.
- Bake until just set, about 20 to 25 minutes. Make sure you use a potholder to remove the skillet from the oven.
- Cut into wedges and serve warm.
Notes
- You can also use 3 large eggs and 4 large egg whites in place of 5 large eggs.
In place of Greek yogurt, you can use part-skim ricotta cheese or cottage cheese. - If your skillet isn’t ovenproof, you can transfer the mixture to an oiled round (9 to 10 inches) or square (8-inch or 9-inch) baking dish. If you use a smaller baking dish, you may need a few more minutes to bake it.
