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Crustless Vegetable Quiche
🌟 Introduction:
Looking for a light, satisfying, and nutrient-packed dish that works for breakfast, brunch, or even dinner? This Crustless Vegetable Quiche is the answer! Packed with sautéed mushrooms, fresh spinach, onions, and cheese, this low-carb and gluten-free recipe is not only delicious but also easy to whip up. It’s perfect for meal prepping, serving at gatherings, or enjoying warm with a crisp side salad.
🥘 Ingredients:
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1 tablespoon olive oil
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1 small onion, chopped
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1 cup mushrooms, sliced
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2 cups fresh spinach
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1 bell pepper, chopped (any color)
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6 large eggs
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1 cup milk (whole or 2%)
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1 cup shredded cheddar or mozzarella cheese
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½ teaspoon garlic powder
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Salt and pepper to taste
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Optional: crumbled feta or goat cheese for added flavor
👩🍳 Instructions:
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Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or quiche dish.
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Sauté the vegetables:
Heat olive oil in a skillet over medium heat. Add onions and cook until soft. Add mushrooms and bell pepper, and cook until tender. Toss in spinach and sauté just until wilted. Remove from heat and let cool slightly. -
Make the egg mixture:
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the shredded cheese. -
Combine:
Spread the cooked vegetables evenly in the greased dish. Pour the egg mixture over the top, making sure the veggies are well distributed. -
Bake:
Bake for 30–35 minutes, or until the center is set and the top is golden brown. Insert a toothpick to check—it should come out clean. -
Cool and serve:
Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.ADVERTISEMENT
✨ Conclusion:
This Crustless Vegetable Quiche is proof that simple ingredients can create a wholesome, mouthwatering dish. Whether you’re feeding a family, hosting brunch, or looking for a healthy meal prep option, this recipe delivers flavor, convenience, and nourishment in every slice. Customize it with your favorite veggies and cheeses for your perfect quiche every time!
