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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 88.6
  • Total Fat: 6.9 g
  • Cholesterol: 130.0 mg
  • Sodium: 60.4 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.1 g

View full nutritional breakdown of Crustless Quiche, Mediterranean Style calories by ingredient
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Crustless Quiche, Mediterranean Style

Submitted by: SHINING_ON

Introduction

This crustless quiche is a quick, easy, light meal that accompanies an italian- or greek-style salad nicely. I find that I do not miss the crust at all. I experimented with this recipe a few times before I got it right, and the importance to having a flavorful, crustless quiche is to not skimp on the olive oil for sauteeing. The olive oil adds minimal fat and calories versus a cooking spray, adds a ton of flavor, and also has omega-3 fatty acids.

For best results, bake in a cast-iron skillet that you lightly coat with a bit more olive oil, but cooking spray and a glass pie dish will also work. The cast iron makes the quiche brown and crusty - despite the lack of crust!
This crustless quiche is a quick, easy, light meal that accompanies an italian- or greek-style salad nicely. I find that I do not miss the crust at all. I experimented with this recipe a few times before I got it right, and the importance to having a flavorful, crustless quiche is to not skimp on the olive oil for sauteeing. The olive oil adds minimal fat and calories versus a cooking spray, adds a ton of flavor, and also has omega-3 fatty acids.

For best results, bake in a cast-iron skillet that you lightly coat with a bit more olive oil, but cooking spray and a glass pie dish will also work. The cast iron makes the quiche brown and crusty - despite the lack of crust!

Number of Servings: 8

Ingredients

    *Egg, fresh (1 cup, or 4-5 large eggs)
    *2 tbsp extra-virgin olive oil
    *1 cup fresh chopped onion (I recommend a sweeter onion, like vidalia)
    *1 cup fresh mushroom, chopped or sliced into small pieces
    *1 ripe tomato, chopped (if using roma, consider using two tomatoes)
    *1/2 cup fresh or frozen spinach
    *1/2 cup mozarella
    *1/4 tsp freshly ground black pepper
    *1/8 tsp granulated salt

Directions

Preheat oven to 350 degrees F.

Beat 4-5 large eggs until blended well, but avoid making them frothy. Add mozarella, freshly ground black pepper, and salt to egg mixture; stir gently to mix.

In a skillet, use 1-2 tbsp of olive oil to saute onion and mushroom on medium heat. When onion is just becoming translucent and mushrooms soft, add chopped tomato. Continue sauteing for about a 1 minute, then add spinach. Continue sauteing until onion is soft and beginning to brown, mushrooms no longer smell earthy, tomatoes are soft, and spinach is cooked, about 2 minutes more. Be careful not to burn the onions. Remove from heat.

If using a cast iron skillet, lightly coat the bottom and sides of the pan with olive oil. Heat pan over medium-high heat and let oil get hot (which also makes the oil easier to coat the pan, thereby requiring you to use less oil!). While this is heating but after you've coated the pan well, spread your vegetable mixture over the bottom of the pan evenly. Then, quickly give your egg mixture one last stir to mix anything that might have settled, and pour the mixture evenly over the veggies. Immediately remove the cast iron skillet from the heat. This step cooks the first layer of the egg mixture, creating a "pseudo-crust" that, in my opinion, makes one not miss the pastry crust of the quiche as much!

Bake at 350 degrees F for about 30 minutes, or until fully cooked through and brown on top. Cut into slices and enjoy as a main dish with a side salad, or serve at a brunch. Makes 8 servings.


Number of Servings: 8

Recipe submitted by SparkPeople user SHOTBYASTAR.






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