Crustless Vegetable Quiche

This crustless quiche is both savory and light. It’s a versatile recipe that can be used for any meal of the day. Bake it in a pie pan and serve it by the slice, or use a muffin tin to make mini quiches for breakfast and on-the-go. I love to serve it with a mixed green salad or soup.

*This is a vegetarian-friendly recipe, but it can be used as a base to add bacon, sausage, or any other protein you would like in your quiche! If you choose to add protein, I recommend substituting one of the two cans of mushrooms with your protein.

Ingredients

• 1 small onion, diced
• 10oz bag of frozen spinach, cooked and drained/squeezed of excess water
• 2 cans of mushrooms, drained (1 can if you’re adding a protein)
• 5 large eggs, beaten
• 1 cup of shredded Colby jack cheese
• 6oz cup of nonfat plain greek yogurt
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/4 teaspoon of cinnamon or nutmeg
• 1 tablespoon of any cooking oil
• Optional- 1 cup of protein (bacon, sausage, etc)

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. 
2. Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until they are soft. Stir in spinach and canned mushrooms. Continue cooking until excess moisture has evaporated. Let cool for approximately 10 minutes.
3. In a large bowl, combine the beaten eggs and Greek yogurt until smooth. Stir in the shredded cheese, salt, pepper, and cinnamon/nutmeg.
4. Add the cooled spinach/mushroom/onion mixture and stir to blend. Transfer the mixture into prepared pie pan.
5. Bake in preheated oven until quiche has set and appears firm, about 30-35 minutes. Let cool for 10 minutes before serving.