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Thursday, June 23, 2016

Crustless Vegetarian Quiche

Ok, this quiche is for those vegetarians who eat eggs.  But it is filled with delicious veggies.  I did use regular Parmesan cheese, but if you are vegan you could use any vegan cheese you have bought or made as a substitute.   The veggies of course are flexible, mix and match it up to what you have in your garden or have bought at the farmer's market.  I used what I had in my garden and refrigerator.

This is wonderful served with some fresh fruit.

  • 1/4 onion, minced
  • 8 ounces of mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 2 cups packed baby spinach or kale
  • 1 1/3 cup milk (any kind)
  • 1 c. cooked diced potatoes
  • 1 large or 2 small zucchini, sliced
  • 5 large eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1-2 T. olive or coconut oil
Preheat oven to 350.  Butter or spray a pie plate or round baking dish.
  1. In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, salt, and pepper.
  2.  In a large skillet saute all vegetables in oil until just tender.
  3. Using a wooden spoon, gently stir in the vegetable mixture then pour entire egg mixture into prepared baking dish.
  4. Bake for 45-55 minutes.  Let set 10 minutes before serving.

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