Delicious and nutritious quiche.

Crustless Quiche Lorraine

1 1/2 cups low fat milk, or plain soy milk
3/4 cup egg beaters
3 Tbls. all purpose flour (I like white wheat flour, available at health food markets)
1/4 t. pepper
1 T. canola oil
1 small onion chopped fine
6 oz Swiss cheese or soy cheese Swiss flavor
10 slices  veggie bacon ( available at health food stores)
2 T. fresh chopped parsley

Microwave the veggie bacon for one minute, crumble and set aside. Heat the oven to 350. Combine milk, egg beaters, flour and pepper, set aside. Heat oil in a skillet, add the onions, saute for three minutes. In a 9 inch pie pan, spread the onions on the bottom, then add layer of bacon, then half the cheese. Pour the egg mixture on top. Sprinkle the rest of the cheese and parsley on top. Bake for 55 minutes. Serve hot or at room temperature.

Best Gazpacho

1 large cucumber (English seedless)
1 red bell pepper
1 small onion
1 clove garlic
4 cups spicy vegetable juice
1 T. lime juice
1/4 t. hot pepper sauce

Coarsely chop the cucumber, red bell pepper and onion. In a food processor or blender puree half the cucumber, bell pepper, onion and garlic. Put the mixture in a large bowl, add all the other ingredients and chill for two hours. Keeps for up to four days.

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