I recently posted my friend’s delicious recipe for a crustless vegetable quiche. This was the first time I made a quiche so I was a little nervous, but it was really easy and so, so tasty. Nicole, I hope I made you proud!
The cheese: Havarti Dill
(Anyone who knows me well knows I’m not huge on cheese so if I’m taking a picture of a hunk of cheese, it’s because it was THAT good!)
So excited to have this for lunch today and dinner again tonight!
This is the most delicious and healthiest (no crust) quiche I’ve ever had! I didn’t even notice it didn’t have a crust until the cook (my best friend) pointed it out and as she noted, this is so perfect for breakfast, lunch or dinner. Nicole, thank you for letting me devour about half of the entire quiche in a day! I hope this will be on the menu every time we visit!
- Saute 3 cups of fresh spinach, 2 cups chopped broccoli, 1 package of mushrooms and 1 chopped onion for approx 15 minutes
- Mix together 4 eggs, 1 cup of milk and 1 cup of shredded cheese (my friend used low fat havarti dill)
- Pour the veggies into a 13″ pie dish and cover with egg, cheese and milk mixture
- Bake at 375 degrees for 20 minutes
Recipe & Photo Courtesy of STYLE AND CHARM