Vegetable Quiche—”Crustless”

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Vegetable Quiche—”Crustless” to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Vegetable Quiche—”Crustless”, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 1 Yellow onion
• 2 cloves garlic
• 1/2 lb. Mushrooms
• 2 Tomatoes
• 2 Zucchini squash
• 1 Medium carrot
• 4 oz. Low-fat hoop or farmers cheese
• 5 Fertile eggs
• 1/2 c. Non-fat milk
• 1. Dice onion, garlic, and mushrooms; grate zucchini, carrots and
• cheese.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mix all ingredients and place into a slightly buttered 6" x 9" casserole. 3

Step 2: Technique & Execution

Beat egg and milk adding 1 tsp. dry mustard powder and 1/2 marjo- ram powder. 4

Step 3: Technique & Execution

Pour over casserole and bake in a pan of water at 375 degrees F. in a pre-heated oven

Step 4: Technique & Execution

When done an inserted knife will come out clean. 5

Step 5: Technique & Execution

Allow to cool for 15 minutes

Step 6: Technique & Execution

This is also an excellent cold dish