If you're looking for a light, tasty quiche recipe, this crustless quiche recipe is a winner every time because it's packed with all the flavour and goodness, yet it's made without the rich, heavy crust we all expect with a quiche.
I like to serve this up as a hearty breakfast or brunch, and sometimes it makes the perfect Sunday night supper. The tangy onion, garlic and olives are a wonderful way to add extra flavour to the egg base.
This recipe works really well with a crunchy green salad and slice of my superfood seed bread or with oven-baked sweet potato chips.
This quiche recipe comes straight from the My Body Back Recipe Book, which is packed with 90 healthy sweet and savoury recipes just like this one.
Crustless spinach, mushroom and olive quiche
- ¼ onion, chopped
- ½ tsp garlic
- 4 mushrooms, chopped
- Handful spinach, chopped
- 5 pitted olives
- 2 eggs
- 40ml low-fat milk
- Preheat the oven to 180°C
- Sauté onion, garlic, spinach and mushrooms.
- Add the olives, then spoon the veggie mixture into a greased muffin pan
- Beat the eggs together with the milk in a measuring jug, then pour evenly into the pan, then bake for 20 minutes.
Serve with one slice of wholewheat toast and a generous portion of mixed salad.