Healthy Crustless Spinach Quiche with Broccoli and Cheese
A delicious and healthy crustless quiche with spinach, broccoli, and cheese. Perfect for any meal of the day with fewer calories.
Equipment
- 1 9-inch round cake pan greased
- 1 Mixing Bowl large
Ingredients
Vegetables
- 2 cups fresh spinach chopped
- 1 cup broccoli florets chopped
- 1/2 cup onion finely chopped
Quiche Base
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese your choice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
Preparation
- Preheat your oven to 375°F. Prepare a 9-inch round cake pan by greasing it well.
- Wash and chop the spinach and broccoli. Sauté onions in a skillet over medium heat until translucent. Add broccoli and continue cooking until tender, then fold in spinach until wilted.
Mixing
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
- Stir in the sautéed vegetables and shredded cheese into the egg mixture. Mix until everything is evenly distributed.
Baking
- Pour the quiche mixture into the prepared cake pan, spreading it out evenly.
- Place the pan in the preheated oven and bake for 40-50 minutes, or until the quiche is set and the top is golden brown.
Finishing
- Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving.
Storage
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use fresh vegetables for the best flavor. Let the quiche cool before slicing. Try different cheeses for varied taste.
Ingredient Substitutions: Use almond milk for a dairy-free option. Add mushrooms for extra umami.
How to Serve: Pair with a light salad or fresh fruit.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the mixture a day ahead and bake when ready to serve.
Ingredient Substitutions: Use almond milk for a dairy-free option. Add mushrooms for extra umami.
How to Serve: Pair with a light salad or fresh fruit.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the mixture a day ahead and bake when ready to serve.