Crustless Quiche

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Quiche traditionally has crust, but we wanted to try out a recipe without one for all of our gluten-free friends. We found a winning combination with this quiche, highlighting asparagus and mushrooms. However, the base recipe is flexible enough to substitute any veggies, cheese, or even adding a protein! We hope you enjoy this as much as we do.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 cucharada mantequilla
mantequilla
1
cucharada
1 taza diced hongos
hongos
1
taza
1 taza chopped esparagos
esparagos
1
taza
1 taza chopped cebollitas verdes
cebollitas verdes
1
taza
1 clavo ajo, picado
ajo
1
clavo
picado
½ cucharadita sal
sal
½
cucharadita
¼ cucharadita pimienta negra
pimienta negra
¼
cucharadita
8 huevos
huevos
8
½ taza crema agria (or plain Greek yogurt, not low fat or fat free)
crema agria
½
taza
or plain Greek yogurt, not low fat or fat free
1½ taza white cheddar cheese (6 ounces)
cheddar cheese
taza
6 ounces

método

Preheat oven to 350 degrees. Prepare a 9 inch pie plate with non-stick cooking spray and set aside. Melt butter in sauce pan over medium heat. Add mushrooms, asparagus, green onions, and garlic. Sauté for 5-10 minutes, until veggies are soft. Season with salt and pepper. Turn off heat and set aside. In a separate bowl, whisk eggs together. Add sour cream or Greek yogurt and whisk until fully incorporated. Stir veggies and grated cheese into egg mixture. Pour into prepared pie pan and bake for 30 minutes. A knife inserted in the middle should come out clean when done. Set pan on cooling rack for 15 minutes before cutting into slices for serving.

Tiempo de preparacion
15
Tiempo de cocinar
30
Sirve:
6
Contains Dairy, Contains Eggs

Yum Ratings

😫😟😐😀😍 “This quiche was so delicious! Can’t wait to make it myself!!” —Katie, a grown up
😫😟😐😀😍 “Perfect for sneaking in extra veggies!” —Alexis, a grown up
😫😟😐😀😍 “Mmm, more please!” —Bruce, age 2