Skinny yet Heavenly Vegetarian Crustless Quiche

Preparation time: 15 minutes

Cooking time: 45 minutes

Total calories: 933 for the entire dish; 156 calories each serving (6 servings)


Quiche lovers, raise you right hand! I imagine there’s quite a few of us 🙂

I fell in love with quiche when I started working in Makati City, Philippines. There’s this coffee shop that sold mini quiches but I couldn’t remember which coffee shop it is! Hahaha, talk about a very memorable life event, LOL!

So as you can imagine, I did my best to avoid indulging in quiche knowing how sinful it was – all the cheese, fat and carbs!

Very recently, a quiche photo (with recipe) caught my eye on Pinterest. It was crust-less but looked really appealing so I checked it out. I thought, well, this might be awesome for Meatless Monday.

I found myself getting fresh spinach and mushrooms the next time we got groceries.

If you love quiche, I highly recommend that you give this a try soon. Here are the ingredients:

1.5 cups raw fresh Spinach, about 4.5 oz

1.5 cups fresh – White Mushroom or baby bellas – Raw, Sliced

4 large fresh eggs, slightly beaten

Generic – Garlic Cloves, Minced, 2 cloves

¼ cup reduced fat Blue Cheese

½ cup Mild Cheddar – Finely Shredded Cheese

¼ cup Natural 2% Milk Low-Moisture Part-Skim Mozzarella Shredded Reduced Fat Cheese

1 cup reduced fat 2% milk

Shredded Parmesan Cheese, 1/4 cup

Pinch of sea salt and black pepper

Preheat oven to 350 deg F.

Rinse the spinach and mushroom with cool water. Dry them with paper towels or use the strainer to get rid of the excess water. If you’re using whole mushrooms, slice them thinly. As for the spinach, you can also use frozen spinach. If you are, just make sure to thaw them ahead of time.

In a skillet, sauté the mushrooms for about 5 to 6 minutes in medium heat. Season mushroom with a little bit of salt and pepper while sautéing. Then put in the fresh spinach just to get them a bit wilted. This should just take another minute on medium low. All the moisture from the mushroom should be released at this point.

Prep a pie dish (I believe mine is about 8 or 9 inches in diameter) by spraying it with nonstick spray (I always have canola handy). Put in the spinach and mushroom at the bottom of the pie dish.

Add the crumbled blue cheese (or feta – either works just about the same) evenly.

In a mixing bowl, whisk the eggs and add in the milk. Give it another whisk and season with some salt and pepper. Pour into the pie dish.

Lastly, add the mozzarella and cheddar cheese, along with the parmesan. Make sure the cheeses are evenly distributed over the vegetables and milk mixture. Bake until the top is golden brown (about 45 minutes). Serve warm. This can be enjoyed as any meal of the day, not just as breakfast!

I’d like to acknowledge budget bytes for the inspiration for this amazing recipe! Visit them at

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