Crustless Vegetable Quiche
This low-carb Crustless Vegetable Quiche is the perfect way to enjoy fresh veggies in the most delicious way! Perfect for either breakfast or brunch!
Ingredients
- 2 Tbsp. butter; salted
- 2 Tbsp. olive oil
- 1/2 yellow onion diced
- 3 large zucchini
- 8 ounces mushrooms sliced
- 1/2 cup cherry tomatoes cut in half
- 1 Tbsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. granulated garlic
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups fresh spinach chopped
- 4 whole eggs
- 1 Tbsp. whole milk (this makes the eggs extra fluffy)
- 8 ounces Mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F. In a large skillet or frying pan on medium-high heat add the butter and olive oil. Once melted together, add the onions, zucchini, mushrooms, and cherry tomatoes. Saute until the veggies have softened, about 5-7 minutes. Add the spinach and saute for another 1-2 minutes until the spinach is wilted. Remove from heat.
- Once the mixture has cooled for a few minutes, stir in the basil, oregano, granulated garlic, salt, pepper, 1 1/2 cups of the shredded cheese, milk (this makes the eggs extra fluffy), and the beaten eggs.
- Grease a 9 inch pie pan with nonstick spray and transfer the mixture to the pan. Top the quiche with a the remainder of the extra cheese for extra cheesy goodness. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 5-10 minutes to brown the top.
- Let stand for 10-15 minutes so the quiche can set before cutting into slices, then enjoy!
Notes
*If you want to make these into mini Crustless Vegetable Quiches, follow the same directions. To bake, simply grease a muffin pan and scoop the quiche mixture onto each muffin pan fill each muffin cup about 3/4 full. This should make 18-24 mini quiches. Bake at 375 degrees F for 18-20 minutes and let cool before removing from the cupcake pans.