Nutrition. Education. Transformation.

Crust-Free Quiche (maitake mushrooms and kale)

September 29, 2013

I was recently asked about making quiche without cow dairy and I realized that I almost never make a quiche. I’m not really sure why, but it’s really easy and fast so I highly recommend it. There are multiple combination’s that you can use, here is a highly nutritious one.

 

Serves 3

  • 12 eggs
  • 12 oz. goat yogurt
  • Butter or olive oil
  • Maitake mushrooms
  • 1 cup chopped kale
  • Grated goat cheese
  • 3/4 tsp salt
  • Pepper

 

  1. Whisk eggs and yogurt together, then sprinkle salt and pepper. Set aside.
  2. Saute mushrooms until soft (how much? just use enough of each to evenly distribute in the quiche. Measuring isn’t really necessary.)
  3. In a 9 1/2 x 11 1/2 glass dish or pie tin, add egg mix, mushrooms, chopped kale and grate cheese over the top
  4. Bake at 350 for 1 hour.

 

Other combos:

  • Broccoli, cheese and nitrite free bacon
  • Tomatoes, spinach and feta or Gruyere
  • Oyster mushrooms and goat cheese
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