Quiche sounded really intimidating to make until I decided to make a crustless quiche. This recipe is a cross between a quiche and frittata, and is another recipe that leaves room for you to make it your own. Substitute mushrooms for other seasonal vegetables of your choice.
Crustless Quiche
Ingredients:
5 free range organic eggs
3 tbsp yellow onion diced
5 brown mushrooms chopped
1/4 cup non-dairy unsweetened milk
1/4 cup cheese of your choice
1 cup of raw leafy greens
Method: Preheat oven to 350 degrees. Prepare an 8 or 9 inch baking dish by coating the bottom with 1 -2 tablespoons of extra virgin olive oil or melted butter.
Add butter or extra virgin olive oil to a pan on medium heat. Add onions and cook down for 2-3 minutes until translucent. Then add the mushrooms and cook until softened, then add the leafy greens, salt and pepper. Saute the leafy greens down until partially wilted and pour everything into the prepared baking dish.
In a bowl add eggs, milk, cheese, salt and pepper and whisk until combined. Pour the egg mixture into the the baking dish. Place the baking dish into the preheated oven for about 10 minutes, and bake until the top is golden brown. Let cool for about 5 minutes before serving. Serve with a soup, or side salad, or roasted vegetables. Enjoy!
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