Made without a crust, this dish earns an “earth-style” designation: According to Jackie Newgent’s “Big Green Cookbook,” that’s greenspeak for produce that is not peeled or seeded.

Microwave Green Quiche

1 medium onion

1 pound baby Yukon Gold potatoes

2 medium zucchini

1 large clove garlic

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1/4 teaspoon black pepper

Leaves from 2 or 3 sprigs tarragon or oregano, chopped

1/4 cup Monterey Jack cheese, shredded (optional)

6 large eggs

Finely chop the onion. Scrub the potatoes and zucchini, then cut them into paper-thin slices (trim and discard zucchini ends). Mince the garlic.

Use the oil to coat the bottom of a 2-quart, microwave-safe dish (a 9-by-13-inch Pyrex baking dish works well, if your microwave can accommodate it). Add the onion and stir to coat, then cover with parchment paper. Microwave on high for 2 to 3 minutes.

Add the potatoes, zucchini and garlic, stirring to combine; cover and microwave on high for 4 minutes; stir once, then cover and microwave on high for 4 minutes. Let mixture sit in microwave for about 5 minutes of “carryover cooking,” after which vegetables should be tender; if not, cover again and microwave on high for 2 minutes. Add z teaspoon of the salt and n teaspoon of the pepper; mix well.

Whisk together the eggs, tarragon or oregano and the remaining salt and pepper in a large liquid measuring cup, then stir gently into the microwaved vegetable mixture. Sprinkle with cheese, if using. Cover and microwave on high for about 5 minutes, or until the eggs are just set; rotate the dish once during cooking as needed.

Let the quiche sit for 3 to 5 minutes in the microwave, covered, until completely set. If desired, use a small hand-held kitchen torch (the kind used for creme brulee) to brown the top of the quiche.

Divide into 4 equal portions and serve hot.

Nutrition per serving: 286 calories, 13 g protein, 27 g carbohydrates, 15 g fat, 3 g saturated fat, 318 mg cholesterol, 656 mg sodium, 4 g dietary fiber, 4 g sugar