Crustless Vegetable Quiche

Instructions

1. Prepare the vegetables
   Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds. Add the diced red bell pepper and sliced zucchini, cooking until slightly softened, about 4-5 minutes. Stir in the chopped spinach until wilted. Remove from heat and let cool slightly.
2. Mix the egg base
   In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Stir in the salt, black pepper, and fresh herbs. Add 3/4 cup of the Swiss cheese and 1/4 cup of the Parmesan cheese, reserving the rest for topping.
3. Combine and prepare for baking
   Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan. Spread the cooled vegetable mixture evenly in the bottom of the prepared dish. Pour the egg mixture over the vegetables, ensuring everything is evenly distributed.
4. Top and bake
   Sprinkle the remaining Swiss and Parmesan cheese over the top of the quiche. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
5. Rest and serve
   Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows the eggs to set completely and makes for cleaner slices. Serve warm or at room temperature with a side salad for a complete meal.