Crustless Mixed Vegetable Quiche

Crustless Mixed Vegetable Quiche
4 large eggs
3 cups milk
1/4 cup cornstarch
2 teaspoons baking powder
salt and pepper, to taste
2 Tablespoons grated Parmesan cheese 
1 medium onion, chopped
1 bag (3 cups) frozen mixed vegetables, lightly steamed according to package directions
2 cups shredded cheese 

Preheat oven to 350◦F. Grease or line one 9x13 inch rectangular baking pan or two 9-inch round deep-dish pie plates. 
Beat the eggs in a large bowl. Whisk in the milk, cornstarch, baking powder, parsley, and spices. Stir in remaining ingredients. Pour mixture into prepared pan(s) and bake for 35-40 minutes, until a knife inserted in the center comes out clean.

The vegetables, cheese, and seasonings can be varied to match your tastes. Leftover, fresh, or canned vegetables can all be used, as long as they are lightly cooked beforehand.  Choose vegetables that are fairly small - I used a mixture of carrots, beans, peas, and corn. Not typical in a quiche, but it worked really well! This is a really easy recipe that requires no crust to fuss with. It is also vegetarian and gluten-free! It cooks very well, and can even be kept warm for a while without sacrificing quality. This dish really isn't anything special, but was the first to disappear and got raving reviews, so I guess it went over well.