This recipe for Crustless Winter Veggie Quiche is a healthy, lightened up version of a breakfast and brunch favorite. It's filled with winter veggies and can be modified to suit your tastes!
1cupbaby bella mushroomssliced into ¼’’ thick pieces
2cupskaletorn into bite-sized pieces
½teaspoonsmoked paprika
¼teaspoonred pepper flakes
¼teaspoonsalt
1cupreduced fatsmall curd cottage cheese
½cupreduced fat evaporated milk
½cupwhite cheddar cheeseshredded
2large eggs
2egg whites
½cupall-purpose flouror a gluten-free flour blend
1teaspoonbaking powder
Cooking spray
½cupSwiss cheeseshredded
Your favorite hot sauceoptional
Instructions
Preheat oven to 350℉. Place a large skillet over medium heat. Drizzle a bit of olive oil in the skillet and add the butternut squash. Saute until fork-tender, about 8 minutes. Add the mushrooms and saute an additional 3 minutes. Add the kale and saute until wilted, about 2 minutes. Add the smoked paprika, red pepper flakes, and salt, and stir to combine. Remove the veggies from heat and let cool.
In a medium bowl, whisk together the cottage cheese, evaporated milk, cheddar cheese, eggs, and egg whites until well combined. Add the flour and baking powder, whisk until combined.
Spray a 9’’ pie dish with cooking spray. Sprinkle the bottom of the dish with the Swiss cheese. Place the sauteed veggie mixture on top of the cheese. Use a rubber spatula to spread the cottage cheese mixture on top of the veggies.
Bake for 35-45 minutes or until the top is lightly golden and a knife inserted in the center comes out clean. Remove from oven and cool slightly for 5 minutes. Serve hot with hot sauce on top, if desired.
Video
Notes
Feel free to mix up the veggie combination in this recipe! Just stick to 2 cups of greens and 2 cups of veggies + meat mix-ins.