Bell Pepper & Manchego Crustless Quiche with Greens

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    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.