Crustless Vegetable Quiche


Another very simple but tasty recipe. A healthy twist on your traditional quiche. 

I have been eating this quiche all week for lunches. Its so easy to just throw into the microwave and heat up for an easy lunch or even dinner. 

The key to preventing a soggy quiche is to reduce the moisture in your vegetables. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. I start by washing & draining the spinach in a colander and then squeeze the rest of the moisture out before adding it to the dish.

Ingredients

8 button mushrooms (thinly sliced)
3 cloves garlic (thinly sliced)
100g spinach (washed and roughly chopped)
150g of cooked peas
4 large eggs
1 cup almond milk (or normal milk)
¼ cup grated Parmesan 
Handful of grated cheese (I use mozzarella) 
Salt & pepper

Method

1. Preheat the oven to 180℃. 

2. Wash & chop spinach, getting rid of any excess water. Coat a 9-inch pie dish with non-stick spray. Place the spinach in the bottom of the pie dish.

3.  Thinly slice the mushrooms & mince the garlic. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).

4. Boil the frozen peas for a couple of minutes & drain. 

5. Place the sautéed mushrooms on top of the spinach, followed by the peas.

6. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with salt & pepper. 

7. Pour the egg mixture over the vegetables in the pie dish. Top with the grated cheese.


8. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 35-45 minutes, or until the top is golden brown (ovens may vary).

9. Cut into four slices and serve.

Enjoy x





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