Crustless Vegetable Quiche - LeAnn Goettel 07-10-10

Crustless Vegetable Quiche

2 T. butter
1 cup chopped onion
1 cup chopped red or green bell pepper
4 cups sliced fresh mushrooms (2 – 8 oz. packages)
2 cups fresh asparagus, ends trimmed, cut into ½” pieces
½ t. salt
½ t. cayenne pepper
12 eggs
1 C. milk
2 C. shredded pizza cheese (cheddar and mozzarella combination)

Melt the butter in a large skillet over medium heat; add the onion and cool for 5 minutes, stirring occasionally. Add bell pepper, mushrooms and the asparagus. Continue cooking 5 minutes, stirring occasionally. Stir in salt and cayenne pepper.

Beat the eggs and milk together in a medium bowl with an electric hand mixer. Stir in the vegetable mixture.

Spray a 9” x 13” disposable foil pan with Pam spray. Pour the egg and vegetable mixture into the pan. Sprinkle cheese over the top. Bake in a preheated 350 degree F. oven for 35 minutes or until eggs are set.