Description
This crust-less quiche is easy to make and loaded with vegetables. It is a perfect make-ahead breakfast or healthy snack.
Ingredients
Scale
- 6 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup parsley
- 1 cup sharp cheddar cheese, grated
- 1/4 cup Parmesan, grated
- 2 tablespoons extra virgin olive oil
- 1 leek, roughly chopped
- 2 cups spinach, roughly chopped
Instructions
- Combine the eggs, sour cream, cheddar and Parmesan cheese, nutmeg, parsley, salt and pepper in a medium mixing bowl.
- In a large skillet, heat the olive oil over medium heat. Add the mushrooms and chopped leek and a sprinkling of salt. Saute for about 3 minutes until softened and starting to brown. Add the spinach and continue to saute until the spinach is wilted (1-2 minutes). Set aside and allow the mixture to cool.
- Add the spinach mixture into the egg mixture. Stir to combine. Pour the mixture into a prepared pie plate (sprayed with olive oil cooking spray) and bake on 350 degrees for 30-35 minutes.
Notes
If you do not have olive oil cooking spray, you can prepare the pie plate with oil (canola, vegetable, olive oil) by dipping a paper towel in the oil and rubbing the bottom and sides of the pie plate with the oil.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Salads & Sides
- Cuisine: French
Keywords: Quiche, Crust-less Quiche, Vegetable Quiche