Description:
This Crustless Vegetable Quiche is a delicious, healthy alternative to traditional pies, packed with a variety of fresh vegetables and baked in a savory egg custard. It’s perfect for those looking for a low-carb, gluten-free option that doesn’t skimp on flavor. This dish is versatile, great for breakfast, brunch, or even dinner, and can be customized with whatever vegetables you have on hand.
Ingredients:
- For the Quiche:
- 6 large eggs
- 1 cup heavy cream or whole milk
- 1 cup sharp cheddar cheese, grated (optional, can substitute with any preferred cheese)
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 1 cup broccoli florets, chopped
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried herbs (such as thyme, oregano, or basil)
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch pie dish or a similar-sized baking dish with a bit of olive oil or butter.
- Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and sauté until the onion becomes translucent.
- Add the zucchini, bell pepper, and broccoli, cooking until just tender, about 5-7 minutes.
- Add the spinach last and cook until wilted. Season with salt, pepper, and dried herbs.
- Remove from heat and let the vegetables cool slightly.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs and cream (or milk). Stir in the grated cheese.
- Season with a little more salt and pepper.
- Assemble the Quiche:
- Spread the sautéed vegetables evenly in the prepared pie dish.
- Pour the egg mixture over the vegetables, making sure it fills in around the vegetables evenly.
- Bake:
- Place the dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is lightly golden.
- To check for doneness, insert a knife in the center of the quiche; it should come out clean.
- Serve:
- Let the quiche cool for a few minutes before slicing.
- Serve warm or at room temperature.
Nutritional Information Estimate (per serving, based on 6 servings):
- Calories: 320
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 215mg
- Sodium: 320mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Protein: 16g
Additional Tips:
- You can use any combination of vegetables you prefer or have on hand, such as mushrooms, tomatoes, or kale.
- For a dairy-free version, substitute almond milk for the cream and omit the cheese or use a dairy-free cheese alternative.
- This quiche can be made ahead and refrigerated for easy breakfasts or lunches throughout the week.
This Crustless Vegetable Quiche is a tasty, nutritious option that brings all the joy of a homemade pie without the fuss of a crust. Enjoy the full flavors and health benefits of a variety of vegetables encased in a silky, eggy custard.
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