If you have little ones who don’t eat veggies, this is a great way to “sneak” them in! I left the veggies rough cut, but you could pulse in a food processor to prevent them from being picked out! I added mushrooms, kale, onion and carrot however, you can add any vegetables you have on hand! Zucchini, broccoli, spinach…they all would work well! In place of cream, I used greek yogurt. This cuts down on the saturated fat while keeping the calcium and protein content high!
Crustless Veggie Quiche
2 cups kale, destemmed and chopped
1 carrot, shredded
1 cup mushrooms, chopped
1/4 cup onion, diced
1/4 cup vegetable broth
6 oz. plain Greek yogurt, preferably organic
5 free range eggs
1 tablespoon olive oil
1/4 cup crumbled feta cheese
1/4 cup shredded cheddar cheese
1 plum tomato, sliced
sea salt and pepper to taste
-Preheat oven to 350 degrees. Spray a 9 inch pie plate with cooking spray or coat with olive oil, set aside.
-In a large skillet, add olive oil over medium heat. Add onion and saute until translucent.
-Add garlic, mushrooms, kale and carrot. Season with sea salt and pepper if desired.
-Add vegetable broth and saute until kale begins to wilt. Remove from heat and set aside.
-Blend together eggs and Greek yogurt until frothy. (I used the blender, but you can simply whisk together in a large bowl.)
-Add vegetable mixture into coated pie plate. Top with crumbled feta cheese.
-Pour egg mixture on top. Sprinkle with shredded cheddar and layer with tomatoes.
-Place in oven for 35-40 minutes or until center is set and the top is slightly golden.
-Let cool and enjoy!