Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan.
2. Cook the Vegetables
- In a medium skillet, heat 1 tablespoon olive oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in the sliced mushrooms and cook until they’re tender and the moisture has evaporated, about 7-10 minutes.
- Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
3. Prepare the Egg Mixture
- In a large mixing bowl, whisk together the 4 large eggs, 1 cup heavy cream, 1/2 teaspoon garlic powder, 1/4 teaspoon nutmeg, salt, and pepper until well combined.
4. Combine and Assemble
- Fold the cooked vegetables and 1/2 cup crumbled feta cheese into the egg mixture.
- Pour the mixture into the prepared pie dish or quiche pan.
5. Bake the Quiche
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
6. Cool and Serve
- Allow the quiche to cool for a few minutes before slicing and serving.
Expert Tips for Perfect Crustless Quiche:
- Make it Your Own: Feel free to swap the spinach and mushrooms for other veggies, like bell peppers, zucchini, or broccoli, based on your preferences.
- Cheese Varieties: If feta isn’t your favorite, you can use goat cheese, cheddar, or mozzarella.
- Meal Prep: This quiche keeps well in the fridge for 3-4 days and can even be frozen for up to 2 months. Perfect for meal prep!
This crustless quiche is not only low-carb but also super satisfying and versatile. It’s a great way to sneak in veggies, enjoy some protein, and keep things light without sacrificing flavor. Enjoy it warm or cold—either way, it’s a winner!
