Mushroom and broccolini crustless quiche
Savor the delicious flavors of a Mushroom and Broccolini Crustless Quiche. Made with sautéed onions, garlic, mushrooms, and fresh broccolini, blended with egg whites and sprinkled with cheddar and parmesan cheese. A healthy, protein-packed, low-carb dish perfect for any meal of the day!
Cook time 35 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
2 cups mushrooms
8 oz broccoli
4 egg whites
salt & pepper to taste
1/3 cup cheddar cheese
2 tbsp grated parmesan cheese
Crustless quiches are a delightful, low-carb alternative to the traditional quiche. This Mushroom and Broccolini Crustless Quiche combines the earthy flavors of mushrooms and the vibrant taste of broccolini with a light, fluffy egg filling. It's a perfect dish for breakfast, brunch, or even a light dinner. Let's dive into how you can make this delicious and nutritious meal at home.
Instructions:
Preheat your oven to 375°F (190°C). Grease a pie dish or quiche dish with a bit of olive oil.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 5-6 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes.
- Stir in the broccolini pieces and cook for another 5 minutes, until they are tender but still bright green.
- Season with salt and pepper to taste, then remove the skillet from heat.
- In a medium bowl, whisk together the 4 egg whites until slightly frothy.
- Stir in the shredded cheddar cheese and 1 tbsp of the grated Parmesan cheese.
- Spread the cooked vegetables evenly over the bottom of the prepared pie or quiche dish.
- Pour the egg and cheese mixture over the vegetables, making sure it spreads evenly.
- Sprinkle the remaining 1 tbsp of grated Parmesan cheese on top.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the quiche is set and the top is lightly golden.
- Check by inserting a knife or toothpick into the center; it should come out clean.
- Allow the quiche to cool for a few minutes before slicing.
- Serve warm or at room temperature.
Tips:
- Feel free to add other vegetables like bell peppers or spinach for a colorful and more nutritious quiche.
- Ensure the vegetables are well-cooked before adding them to the egg mixture for the best texture.
- If you prefer a richer flavor, substitute some of the egg whites with whole eggs.
- To make the quiche fluffier, you can whisk the eggs whites until they are slightly frothy before combining them with the vegetables.
- Let the quiche cool for a few minutes before slicing to allow it to set properly.
- Store any leftovers in the refrigerator and enjoy them within 3 to 4 days.
This Mushroom and Broccolini Crustless Quiche is a versatile and delicious dish that's both healthy and satisfying. Whether you're making it for a special brunch or a weekday meal, it's sure to impress. With its combination of hearty mushrooms, fresh broccolini, and a light egg base, this quiche will quickly become a favorite in your household. Enjoy your culinary creation!
Nutrition per serving
4 ServingsCalories 140kcal
Protein 12g
Carbohydrates 12g
Fiber 3.07g
Sugar 4.95g
Fat 8g
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