Crustless mushroom quiche
Discover a delicious and healthy crustless mushroom quiche that's perfect for any meal! Made with earthy mushrooms, peppery arugula, creamy ricotta, and fresh scallions, all blended together with eggs, milk, and a hint of Parmesan. Easy to make and packed with flavor!
Cook time 35 min
Prep time 25 min
Ingredients:
2 tsp olive oil1 cup mushrooms
2 garlic cloves
2 cups arugula
1 cup scallions
1/2 cup ricotta cheese
6 eggs
1/4 cup milk (1% fat)
2 tbsp grated parmesan cheese
Crustless mushroom quiche is a delightful and healthy dish that is perfect for any meal of the day. Loaded with nutritious ingredients like mushrooms, arugula, and scallions, this quiche provides a flavorful and satisfying bite without the added calories of a traditional crust. Whether you're looking for a light breakfast, a nutritious lunch, or a delicious dinner, this crustless mushroom quiche is sure to please.
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) pie dish or a similar baking dish with a little bit of olive oil or non-stick spray.
- Slice the mushrooms.
- Mince the garlic cloves.
- Roughly chop the arugula.
- Chop the scallions.
In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, until they begin to release their moisture and become golden brown.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Add the chopped arugula and scallions to the skillet. Sauté for another 2-3 minutes until the arugula is wilted and the scallions are softened. Remove the skillet from heat.
In a large mixing bowl, whisk together the 6 eggs, 1/4 cup of milk, and 1/2 cup of ricotta cheese until well combined. Season with salt and pepper to taste.
Add the sautéed vegetables to the egg mixture, stirring until everything is evenly distributed.
Pour the mixture into the prepared pie dish. Use a spatula to spread it out evenly.
Sprinkle the 2 tablespoons of grated parmesan cheese evenly over the top of the quiche mixture.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the quiche is set and golden on top. It should be firm to the touch and a knife inserted into the center should come out clean.
Allow the quiche to cool for about 10 minutes before slicing. This will help it set and make it easier to cut and serve.
Serve warm or at room temperature. This crustless mushroom quiche pairs well with a simple side salad or fresh fruit.
Tips:
- When cooking the mushrooms, make sure to sauté them until they release their moisture and become golden brown. This will enhance their flavor and prevent the quiche from becoming too watery.
- For a fluffier quiche, beat the eggs thoroughly before mixing them with the other ingredients.
- Feel free to customize this quiche by adding your favorite herbs and spices, such as thyme, rosemary, or a pinch of nutmeg.
- To ensure the quiche cooks evenly, use a preheated oven and place the quiche in the center of the oven.
- Allow the quiche to cool for a few minutes before slicing to help it set and make it easier to cut.
With its rich combination of mushrooms, arugula, and creamy cheeses, this crustless mushroom quiche is a versatile and delicious option for any occasion. It's simple to make, customizable, and packed with flavors that will keep you coming back for more. Enjoy it fresh out of the oven or as a convenient leftover—this quiche is sure to become a favorite in your kitchen.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 16g
Carbohydrates 8g
Fiber 1.01g
Sugar 3.07g
Fat 13g
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