Mushroom and broccolini crustless quiche
This Mushroom and Broccolini Crustless Quiche features earthy mushrooms and vibrant broccolini in a light egg filling. Ideal for breakfast, brunch, or a light dinner, it’s simple to prepare and packed with flavor.
Cook time 35 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
2 cups mushrooms
8 oz broccoli
4 egg whites
salt & pepper to taste
1/3 cup cheddar cheese
2 tbsp grated parmesan cheese
Crustless quiches are a delightful, low-carb alternative to the traditional quiche. This Mushroom and Broccolini Crustless Quiche combines the earthy flavors of mushrooms and the vibrant taste of broccolini with a light, fluffy egg filling. It's a perfect dish for breakfast, brunch, or even a light dinner. Let's dive into how you can make this delicious and nutritious meal at home.
Instructions:
Preheat your oven to 375°F (190°C). Grease a pie dish or quiche dish with a bit of olive oil.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 5-6 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes.
- Stir in the broccolini pieces and cook for another 5 minutes, until they are tender but still bright green.
- Season with salt and pepper to taste, then remove the skillet from heat.
- In a medium bowl, whisk together the 4 egg whites until slightly frothy.
- Stir in the shredded cheddar cheese and 1 tbsp of the grated Parmesan cheese.
- Spread the cooked vegetables evenly over the bottom of the prepared pie or quiche dish.
- Pour the egg and cheese mixture over the vegetables, making sure it spreads evenly.
- Sprinkle the remaining 1 tbsp of grated Parmesan cheese on top.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the quiche is set and the top is lightly golden.
- Check by inserting a knife or toothpick into the center; it should come out clean.
- Allow the quiche to cool for a few minutes before slicing.
- Serve warm or at room temperature.
This Mushroom and Broccolini Crustless Quiche is a versatile and delicious dish that's both healthy and satisfying. Whether you're making it for a special brunch or a weekday meal, it's sure to impress. With its combination of hearty mushrooms, fresh broccolini, and a light egg base, this quiche will quickly become a favorite in your household. Enjoy your culinary creation!
Mushroom and broccolini crustless quiche FAQ:
Bake the crustless quiche at 375°F (190°C) for 25-30 minutes, or until it's set and the top is lightly golden. Insert a knife or toothpick into the center; it should come out clean.
If you don't have broccolini, you can substitute it with regular broccoli or spinach for similar textures and flavors. Just ensure any leafy greens are slightly wilted before mixing them into the quiche.
Store leftover crustless quiche in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months; just thaw in the fridge before reheating.
For a vegan option, you can replace the egg whites with 1/4 cup of unsweetened applesauce or a commercial egg replacer mixed according to package instructions.
The quiche is done when the center is set and the top is lightly golden. You can check for doneness by inserting a knife or toothpick into the center; it should come out clean.
Cooking Tips:
- Feel free to add other vegetables like bell peppers or spinach for a colorful and more nutritious quiche.
- Ensure the vegetables are well-cooked before adding them to the egg mixture for the best texture.
- If you prefer a richer flavor, substitute some of the egg whites with whole eggs.
- To make the quiche fluffier, you can whisk the eggs whites until they are slightly frothy before combining them with the vegetables.
- Let the quiche cool for a few minutes before slicing to allow it to set properly.
- Store any leftovers in the refrigerator and enjoy them within 3 to 4 days.
Nutrition Facts
4 ServingsCalories 140kcal
Protein 12g
Carbohydrates 12g
Fiber 3.07g
Sugar 4.95g
Fat 8g
More recipes
Avocado and cranberry salad with almonds
A refreshing avocado and cranberry salad with almonds and Italian dressing.
05 May 2026Bacon-wrapped cheddar-stuffed inside-out burger
Indulge in bacon-wrapped cheddar-stuffed inside-out burgers.
05 May 2026Vegetarian butter cauliflower
Creamy vegetarian butter cauliflower cooked in rich sauce.
05 May 2026Banana, raspberry and macadamia bread
Enjoy a moist banana bread with raspberries and macadamia nuts.
05 May 2026Baked cheesy eggplant rolls
Enjoy delicious baked cheesy eggplant rolls filled with ricotta.
05 May 2026One-pan lemon and chicken potato bake
Easy one-pan lemon and chicken potato bake with vibrant flavours.
05 May 2026Hot ice cream bread
Enjoy a quick and easy strawberry vanilla bread fresh from the oven.
05 May 2026