Description

A delicious and versatile Crustless Veggie Quiche that is perfect for breakfast, brunch, or a light dinner, packing flavor and nutrition into every bite.

Ingredients

Scale

1 tablespoon Olive Oil
1 cup Chopped Onio
2 cloves Garlic, minced
1 cup Sliced Mushrooms
1 cup Chopped Bell Peppers
1 cup Fresh Spinach, roughly chopped
1/2 cup Shredded Zucchini
6 Large Eggs
1/2 cup Milk
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Dried Oregano
1/8 teaspoon Nutmeg
1 cup Shredded Cheddar Cheese
1/4 cup Grated Parmesan Cheese

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish
Heat the olive oil in a skillet over medium heat, add chopped onion, and sauté until translucent
Stir in minced garlic and sliced mushrooms, cooking until mushrooms release moisture
Add chopped bell peppers and zucchini to the skillet, cooking until tender-crisp, then stir in fresh spinach until wilted
In a bowl, whisk together eggs, milk, salt, pepper, oregano, and nutmeg until well combined
Add the sautéed vegetable mix and cheddar cheese to the egg mixture, stirring gently
Pour the mixture into the prepared dish and bake for 35-45 minutes until set and golde
Let cool for 5-10 minutes before slicing and serving

Notes

You can customize the vegetables and cheeses to suit your taste.

This quiche can be made ahead and stored in the fridge for 3-4 days.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 230 mg