Very Veggie Crustless Quiche Recipe

Name: Very Veggie Crustless Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 stalks asparagus; 1 cup broccoli floret; 1 cup mushroom; 2 cups fresh spinach; ¾ cup colby-monterey jack cheese; 5 eggs; 1 tablespoon yellow mustard; ¼ cup milk; ¼ cup flour; ¼ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon pepper

Servings: persons

8 stalks asparagus
1 cup broccoli floret
1 cup mushroom
2 cups fresh spinach
¾ cup colby-monterey jack cheese
5 eggs
1 tablespoon yellow mustard
¼ cup milk
¼ cup flour
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

1
Cut asparagus into 2-inch sections.
2
Steam the broccoli and asparagus until it's a little soft (not soggy) and put it in a lightly greased deep-dish pie pan.
3
Sprinkle the cheese over the veggies.
4
Next steam the mushrooms and spinach until slightly wilted (you could sautee it too).
5
Put it on top the cheese.
6
Put the rest of the ingredients in a blender (I used my magic bullet) and blend until smooth.
7
Pour egg mixture over veggies.
8
I poked a knife into the veggies in a few places just to make sure the egg gets down in there - it doesn't have to be completely mixed together.
9
Bake at 375 degrees for about 40 minutes.
10
Let sit about 10 minutes before serving.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 stalks asparagus, 1 cup broccoli floret, 1 cup mushroom, 2 cups fresh spinach, and more.

Yes, Very Veggie Crustless Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Very Veggie Crustless Quiche

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