Very Veggie Crustless Quiche
photo by Sassy J
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 quiche
- Serves:
- 4-5
ingredients
- 8 stalks asparagus
- 1 cup broccoli floret
- 1 cup mushroom
- 2 cups fresh spinach
- 3⁄4 cup colby-monterey jack cheese
- 5 eggs
- 1 tablespoon yellow mustard
- 1⁄4 cup milk
- 1⁄4 cup flour
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Cut asparagus into 2-inch sections.
- Steam the broccoli and asparagus until it's a little soft (not soggy) and put it in a lightly greased deep-dish pie pan.
- Sprinkle the cheese over the veggies.
- Next steam the mushrooms and spinach until slightly wilted (you could sautee it too). Put it on top the cheese.
- Put the rest of the ingredients in a blender (I used my magic bullet) and blend until smooth.
- Pour egg mixture over veggies. I poked a knife into the veggies in a few places just to make sure the egg gets down in there - it doesn't have to be completely mixed together.
- Bake at 375 degrees for about 40 minutes. Let sit about 10 minutes before serving.
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RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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