Crustless Mushroom Quiche
Indulge in our delightful crustless quiche—a low-carb, high-protein sensation that's perfect for those who prefer to skip the hassle of making a crust. With no need of taking the extra steps to make a crust, it's a quick and easy way to enjoy a satisfying, protein-packed meal. A delicious and convenient alternative for all quiche lovers!
Ingredients
- Ingredients
- 1 tbsp. butter
- 8 oz. cremini mushrooms, thinly sliced
- 1 onion, minced
- 2 c. loosely packed spinach
- Sea salt
- Freshly ground black pepper
- 8 large eggs
- 1/4 c. whole milk
- 1/4 c. oil-packed sun-dried tomatoes, finely chopped
- 1/4 c. Parmesan Cheese
Instructions
1. Preheat your oven to 375°F. In a medium skillet over medium heat, melt some butter. Add the mushrooms and let them cook without stirring for 2 minutes.
2. Then, stir and continue cooking until the mushrooms become tender and golden, which should take about 5-6 minutes.
3. Next, add and cook onion for approximately 1 minute, then add spinach and cook until it wilts, for around 1 more minute.
4. Season this mixture with a pinch of salt and pepper, and then remove it from the heat.
5. In a large bowl, whisk together the eggs and milk. Season this mixture with a bit of salt and pepper. Now, arrange the mushroom mixture, tomatoes, and Parmesan in an 8-inch pie dish, and pour the egg mixture over them.
6. Place dish in the oven and bake for around 20-30 minutes until eggs are nicely cooked. After baking, let it cool for about 3 minutes before slicing and serving. Enjoy your delicious, protein-packed meal!
Notes
For persons who love eating potatoes along with qucihe, whether that be hash browns or a simple baked potato, you can also add thin sliced potatoes to this recipe. Evenly spread butter along the bottom, then place very thin slices of potato to cover the entire bottom of pie dish before arranging mushroom, tomato and parmesan mixture.
This is one of my favorite recipes from the amazing Lena Abraham, who has inspired me greatly on my journey to better health. Click here for original recipe.
