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    Home » Vegetarian Recipes

    February 18, 2022

    Crustless Quiche

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    This crustless quiche recipe is healthy, vegetarian, easy to make, and lighter than a regular quiche. Serve this quiche with a salad on the side.

    one quiche with mushrooms and spinach on top of a kitchen towel

    Why you will love this recipe

    • You will only need 6 main ingredients to make this crustless quiche.
    • It's super easy to make.
    • It's vegetarian and gluten-free.
    one quiche with mushrooms and spinach on top of a kitchen towel, one plate with one quiche slice on the top right corner

    Ingredients for this recipe

    Eggs: 4 medium-sized eggs at room temperature.

    Spinach: We've used baby spinach leaves.

    Mushrooms: We've used chestnut mushrooms. Feel free to use your favorite!

    Garlic: Add minced garlic to sauté spinach and mushrooms.

    Mozzarella: Ensure you use shredded mozzarella cheese.

    Heavy cream: Use your favorite brand.

    Seasoning: Olive oil, salt, and black pepper.

    3 small pates with three quiche slices and one fork on each plate

    How to make this recipe

    Preheat the oven to 390 degrees F ( 200 C ).

    Add the minced garlic and olive oil to a pan and saute for 1 minute or until soft, then add the spinach and sauté until tender.

    Remove the spinach from the pan to cool down and repeat the same process, but this time with the mushrooms, sauté the mushrooms in garlic and olive oil for 3 minutes and set them aside to cool down. Ensure you remove all the water from the spinach and mushrooms.

    Meanwhile, add the eggs, heavy cream, salt, and black pepper to a mixing bowl and beat to combine everything.

    Then, add the mozzarella cheese, spinach, and mushrooms to the mixing bowl and mix to combine all the ingredients.

    Transfer the quiche mixture into a pie dish and evenly spread the mushrooms, mozzarella, and spinach throughout the dish with the help of a fork if needed. 

    Bake for about 35 to 40 minutes or until golden. Serve warm or cold with a salad on the side.

    a crustless quiche and three plates with quiche slices

    Tips for making this recipe

    • Storage: Refrigerate your quiche in an airtight container for up to 3 days.
    • Remove water from vegetables: Mushrooms and spinach have high water content. Ensure you remove the water before adding the vegetables to the mixture. Otherwise, your quiche may become watery.
    • Add different vegetables: If you're not a fan of mushrooms or spinach, feel free to replace them with any other vegetable. Broccolini, asparagus, cherry tomatoes, and leek work too!
    two small plates served with one quiche sliced each and a large glass plate with quiche

    More healthy recipes

    • Mushroom Pasta
    • Lentil Bolognese
    • White Bean Stew
    three plates with one quiche slice each on top of a marble table

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
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    one quiche with mushrooms and spinach on top of a kitchen towel

    Crustless Quiche

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Total Time: 50 minutes
    • Yield: 6 servings 1x
    • Category: Main
    • Method: Bake
    • Cuisine: French
    • Diet: Vegetarian
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    Description

    This healthy crustless quiche is vegetarian and super easy to make! Serve slices with salad on the side.


    Ingredients

    Scale
    • 4 eggs, at room temperature
    • 2 garlic cloves, minced
    • 2 tbsp olive oil
    • 7 oz baby spinach leaves (200 g)
    • 5.30 oz chestnut mushrooms, sliced (150 g)
    • 7 oz shredded mozzarella cheese (200 g)
    • 1 and ⅔ cups heavy cream (400 ml)
    • ½ tsp salt
    • black pepper to taste

    Instructions

    1. Preheat the oven to 390 degrees F ( 200 C ).
    2. Add the minced garlic and olive oil to a pan and saute for 1 minute or until soft, then add the spinach and sauté until tender.
    3. Remove the spinach from the pan to cool down and repeat the same process, but this time with the mushrooms, sauté the mushrooms in garlic and olive oil for 3 minutes and set them aside to cool down. Ensure you remove all the water from the spinach and mushrooms.
    4. Meanwhile, add the eggs, heavy cream, salt, and black pepper to a mixing bowl and beat to combine everything.
    5. Then, add the mozzarella cheese, spinach, and mushrooms to the mixing bowl and mix to combine all the ingredients.
    6. Transfer the quiche mixture into a pie dish and evenly spread the mushrooms, mozzarella, and spinach throughout the dish with the help of a fork if needed.
    7. Bake for about 35 to 40 minutes or until golden. Serve warm or cold with a salad on the side.

    Notes

    Storage: Refrigerate your quiche in an airtight container for up to 3 days.

    Remove water from vegetables: Mushrooms and spinach have high water content. Ensure you remove the water before adding the vegetables to the mixture. Otherwise, your quiche may become watery.

    Add different vegetables: If you're not a fan of mushrooms or spinach, feel free to replace them with any other vegetable. Broccolini, asparagus, cherry tomatoes, and leek work too!

    Keywords: crustless quiche, vegetarian quiche

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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