Bell Pepper & Manchego Crustless Quiche with Greens
- 4Servings
Ingredients
- 6 teaspoons EVOO
- 3 bell peppers, thinly sliced
- 1 onion, finely chopped
- 1 teaspoon salt
- 5 teaspoons red wine vinegar
- 1/2 cup shredded Manchego
- 6 eggs
- 1 cup half-and-half
- 1 teaspoon finely chopped fresh oregano
- 5 cups baby salad greens
Preparation
In a large nonstick skillet, heat 2 tsp. EVOO over medium-high. Add peppers, onion and 1/4 tsp. salt. Cook until peppers are tender, about 10 minutes. Stir in 1 tsp. vinegar. Spread pepper mixture in a 9-inch pie pan coated with cooking spray; sprinkle with cheese. In a medium bowl, whisk eggs, half-and-half, oregano and 3/4 tsp. salt. Pour into the pie pan. Bake at 400 degrees until set, about 30 minutes. In a bowl, whisk remaining EVOO and vinegar; toss with greens. Serve quiche with greens.
