Crustless Spring Vegetable Quiche

This delectable vegetable quiche is packed full of protein and veggies. It’s just the perfect combination to start your day off right!

Have a lot of extra veggies in your fridge and don’t know what to do with them?  

Well, this vegetable quiche is the answer! I typically buy fresh vegetables once or twice a week, but I don’t always use each vegetable quickly enough.

This is due to several reasons:

• I either forget what I was going to make with a specific vegetable so it ends up sitting in my refrigerator way too long,
• I just don’t feel like cooking the specific recipe, or
• We decide to eat out.

Lately, however, I have been trying to prevent food waste.

I’ve done this by creating recipes that can include a variety of vegetables and still turn out great!  

Recipes like my Healthy Chicken Pot Pie, Chicken, Vegetable and Barley Stew, Tuna Noodle Casserole, and Vegetable, Barley and Bean Stew are just a few examples of how you can add your favorite vegetables to dishes and use up what’s left in your fridge.

This vegetable quiche is also one of those recipes.

You can take whatever vegetables you have on hand and add them to this quiche.

Just make sure you add them at the correct time to have them finished cooking at the same time (e.g. adding fresh spinach or mushrooms towards the end of sautéing). 

Dietitian’s Dish

This quiche is packed full of protein as well which will keep you satisfied longer in the mornings.  

Also, the latest research is showing that protein eaten evenly throughout the day is the most beneficial for our overall health and wellness.  

This equates to about 25-30 grams of protein for breakfast, lunch and dinner.  

If you eat 1/6 of this quiche, you’re at about 19 grams. Pair it with a cup of milk (another 8 grams of protein) and you’ve met the recommendation.  

So dig in!

Crustless Spring Vegetable Quiche

Packed full of protein to help you stay fuller longer!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 2 cups asparagus cut into 1-inch pieces
• 1/2 cup red onions chopped
• 1/2 cup mushrooms chopped
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon thyme
• 8 eggs
• 2 cups milk*
• 1/2 cup Parmesan cheese
• 1 3/4 cup 2% shredded sharp cheese
• salt and pepper to taste

Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• Heat olive oil and minced garlic over medium heat in a large skillet.
• Add asparagus, red onions and mushrooms and cook for about 5 minutes.
• Add parsley, thyme and spinach and cook until vegetables are tender.
• In a large bowl whisk the eggs until well mixed. Add the milk, Parmesan cheese and sharp cheese and stir until combined.
• Add the vegetables to the egg and cheese mixture and pour into a 9 inch pie pan.
• Bake for 40-45 minutes or until quiche is well set and top is slightly browned.

Notes

*I used 1 cup whole milk and 1 cup skim milk

Tried this recipe?Let us know how it was!

This Crustless Spring Vegetable Quiche post first appeared on Chocolate Slopes.

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