This healthy crustless quiche is vegetarian and super easy to make! Serve slices with salad on the side.
- 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 2/3 cups heavy cream (400 ml)
- 1/2 tsp salt
- black pepper to taste
- 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.
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