Can be cooked as individual pies in a muffin pan. Can be made crust-less. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 eggs | |
| 2 cups | heavy cream |
| ¼ tsp | ground black pepper |
| ¼ tsp | ground cayenne pepper |
| 2 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 Tbsp | vegetable oil |
| ½ | small diced red bell pepper |
| ½ | small diced green bell pepper |
| ½ | small onion, diced |
| 1 | summer squash, quarter-sliced |
| 1 | tomato, seeded, small diced |
| 1 cup | shredded Swiss cheese |
| 9-inch pie shell |
Directions
Preheat oven to 350°F.
In large bowl, whisk eggs, heavy cream, black pepper, cayenne and half of the Seasoned Vegetable Base.
In a hot skillet with the oil, sauté the peppers, onions and squash with the remaining Seasoned Vegetable Base until tender. Place vegetables on a paper towel and allow the paper towel to absorb the extra oil.
Pour tomatoes, cooked pepper, onions and squash into a 9-inch pie shell. Pour egg mixture over vegetables then add cheese.
Place in oven for 45 minutes until golden brown or when a toothpick is inserted and comes out clean.