This healthy vegetarian quiche recipe is as simple as it gets.
It’s a quiche without the fussy crust!
It’s filled with sweet wild mushrooms and savory Gruyere cheese.
Photographer: Jen Causey
Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
Loaded with antioxidant-rich veggies, thisSpinach & Mushroom Quicheis filling and flavorful.
Deep earthy mushrooms and emerald green spinach are complemented by sweet onions, spicy garlic and herby thyme.
Photographer: Jen Causey
Protein-rich eggs and melty Gruyere cheese provide the foundation that brings all the flavors together.
Having no crust keeps this quiche low-carb.
Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan.
Photographer: Jen Causey
Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes.
Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes.
Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes.
Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl.
Fold in the mushroom mixture and cheese.
Spoon into the prepared pie pan.
Bake until set and golden brown, about 30 minutes.
Let stand for 10 minutes; slice.
Garnish with thyme and serve.
Cover and refrigerate for up to 5 days.
Be sure to squeeze dry or pre-cook any frozen or fresh veggies beforehand.
Also, verify the quiche is completely cool before storing it, or the ingredients may become soggy.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
