Crustless Vegetable Quiche
Servings: 8 slices
Ingredients
- 2 tbsp butter
- 1½ cups fresh mushrooms, sliced
- ¼ cup red onion, diced
- 1 cup broccoli, chopped
- 1 garlic clove, minced
- ½ cup cherry tomatoes, halves
- 6 eggs
- 1 cup milk (not fat-free, I use soy milk)
- ⅛ tsp nutmeg
- 1 cup Montagne du Jura cheese (or Gruyere), coarsely grated
- ¼ cup Parmesan cheese, coarsely grated
- salt and pepper to taste
- 3 tbsp fresh chives, finely chopped
Instructions
- Preheat oven to 375℉.
- Grease a 9-inch pie dish with non-stick cooking spray or butter.
- In a medium skillet over medium-heat, add 1 tbsp of butter, and cook mushrooms and onions until softened, and until all the liquid has evaporated. Transfer to the prepared pie dish.
- In the same skillet, heat the remaining 1 tbsp of butter, add broccoli, garlic, and tomatoes, and sauté until softened and lightly browned, about 5 minutes. Add to the pie dish. Add Montagne du Jura cheese and Parmesan cheese.
- In a large bowl, whisk the eggs until fully beaten. Add the milk, nutmeg, salt and pepper, and whisk until frothy. Pour over the vegetables. Sprinkle chives on top.
- Bake until a knife inserted in the middle comes out clean, about 35-40 minutes. Let stand for 10 minutes before cutting.
- Serve warm or at room temperature.
Notes
Do not leave quiche at room temperature for more than 2 hours. After that, you should refrigerate.