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Crowd Pleasing Crustless Vegetable Quiche

  • Author: Julie
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: breakfast, brunch

Description

Packed with vibrant vegetables and savory shredded cheese, this vegetable quiche is a recipe worthy of a special occasion or a lazy Sunday morning brunch with family.


Ingredients

Scale
  • 1/2 Organic Onion, diced
  • 1 Organic Red Bell Pepper, diced
  • 2/3 cup baby portabella mushrooms, diced
  • 3 cups SimplyNature Organic Baby Spinach
  • 1 tablespoon Countryside Creamery Butter
  • 2 cups SimplyNature Organic Mozzarella or Mexican Shredded Cheese
  • 5 SimplyNature Organic Cage Free Brown Eggs
  • 2 tablespoons Baker’s Corner All Purpose Flour
  • 1 1/3 cup SimplyNature Organic Original Unsweetened Almond Milk
  • 1/2 teaspoon Stonemill Pink Himalayan Salt
  • 1/2 teaspoon SimplyNature Organic Garlic Powder
  • 1/4 teaspoon Stonemill Pure Ground Black Pepper
  • Small dash SimplyNature Organic Cayenne Pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Sauté onion, bell pepper, mushrooms and spinach in butter over medium heat until onion is soft and translucent and spinach is fully wilted.
  3. While the vegetables cook, toss cheese and flour together.
  4. Combine eggs, almondmilk, salt, pepper, garlic powder and cayenne pepper together.
  5. Add cheese and vegetables to egg mixture and stir thoroughly to combine.
  6. Pour into a pie dish sprayed with cooking spray, sprinkle with additional salt and pepper and bake for 45-50 minutes.
  7. Allow quiche to rest for 30-45 minutes before slicing and serving.