The easiest vegetarian quiche recipe there is this one.
Without the finicky crust, it’s a quiche! It is stuffed with savory Gruyère cheese and sweet wild mushrooms. Serve it with a simple salad for lunch or during brunch or breakfast.
|Preparation Time||20 minutes|
|Cooking Duration||05 minutes|
|Total Time||25 minutes|
|Category||Weight loss salad|
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button, and/or oyster mushrooms
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded Gruyère cheese
How to make the best eggplant pasta?
We stuffed 8 cups of spinach and 8 ounces of fresh mixed mushrooms into our quiche.
More vegetables offer more fiber and nutrients, leaving less room for cream and eggs’ fat and calories.
Instead of heavy cream, we substituted whole milk and half-and-half in the custard. Less saturated fat results in the same creamy effects.
We lost our crust! A quiche without a crust is not only more efficient but also healthier.
By skipping the crust, you consume fewer calories, fat, and carbohydrates, making more room for the filling’s healthy ingredients.
(Make another recipe – Tomato Cucumber Weight Loss Salad)
Many people will also ask the question here can I use frozen spinach instead of fresh?
You can, indeed! As long as it is defrosted and pressed dry, frozen spinach is a suitable substitute for fresh.
We pre-cook the vegetables before baking them in the custard since wet components will result in a soggy and watery quiche.
Any frozen or fresh vegetables should be squeezed dry or cooked in advance before being added to the custard.