Crustless Kale, Mushroom & Feta Quiche
A healthy twist on quiche! Enjoy for breakfast. lunch or dinner.
Ingredients
- 1 teaspoon olive oil
- ½ small sweet onion, or ¼ large
- 8 ounces portobello mushrooms, sliced
- 2 cups kale
- ¼ teaspoon dried thyme
- ¼ teaspoon dried crushed rosemary
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- 4 large eggs
- 1 ½ cups 1% milk
- ½ cup half and half
- 4 ounces reduced fat feta cheese
- ¼ cup 2% mozzarella cheese
- cooking spray
Instructions
- Preheat the oven 350 degrees and spray a pie pan with cooking spray. Place the pan on a cookie sheet.
- In a nonstick skillet over medium heat, saute the onions in the olive oil for 3-5 minutes or until translucent. Season with a pinch of the spices and salt and pepper.
- Add the mushrooms and cook for 5-8 minutes or until tender. Season with another pinch of the spices, salt and pepper.
- Add the kale and saute approximately 2 minutes, just until wilted and tender. Add the rest of the spices and a small pinch of salt and pepper.
- Remove from the heat.
- In a large bowl, mix the eggs, milk, half and half and the remainder of the salt and pepper. You should have about half left.
- Put half the veggie mixture in the pie pan and top with half the feta cheese. Pour half the egg mixture on top. Repeat.
- Finish by sprinkling the mozzarella cheese on top.
- Cook 40-50 minutes or until a toothpick comes out clean.
Notes
Serve for any meal! For lunch or dinner add a side salad and sprouted grain roll.
Nutrition
Calories: 267kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 198mgSodium: 722mgPotassium: 624mgFiber: 1gSugar: 8gVitamin A: 3908IUVitamin C: 41mgCalcium: 272mgIron: 2mg
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