Herb and Mushroom Crustless Quiche

A delightful Herb and Mushroom Crustless Quiche perfect for breakfast or brunch. Packed with protein and flavor, this gluten-free option is quick to prepare and sure to impress. Ideal for those seeking a low-carb meal without sacrificing taste.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 tbsp olive oil

1 cup sliced mushrooms

1/2 cup chopped onions

3/4 cup chopped fresh spinach

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1 tsp salt

1/2 tsp black pepper

6 large eggs

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.

2. Heat olive oil in a skillet over medium heat.

3. Add mushrooms and onions, sauté until softened, about 5 minutes.

4. Stir in the spinach, parsley, and basil, cooking for an additional 2 minutes.

5. Season the mixture with salt and black pepper, then remove from heat.

6. In a large bowl, whisk together eggs and heavy cream until well combined.

7. Stir in the cheddar and Parmesan cheeses.

8. Gently fold in the cooked vegetable mixture.

9. Pour the mixture into a greased 9-inch pie dish.

10. Bake for 25-30 minutes or until the center is set and the top is golden.

11. Let cool slightly before slicing and serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, warm in a preheated oven at 350°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.