Crustless veggie quiche

12/8/2017

I love quiches and I think they are a great dish because you can also add or remove any ingredient that you find in a recipe like this to please everyone! It's a very versatile dish which allows you to adapt it to whatever guests you're having if you're cooking it for a get together.

This time I decided to skip the crust and cut on the calories and extra fat! We just had Thanksgiving and Christmas is at the door so we've got to cut back a bit to be able to indulge on our favorite treats when the time comes. As usual, I'm all about balance!

I used, mainly, winter vegetables to make it colorful and nutritious and I tried to make it pretty too, after all, you eat with our eyes, right? All I had to do was prep the veggies, roast them in the oven, transfer them to a quick mold and cover it with the liquid ingredients - simple as that!

I find it pretty comforting to have 4 or 5 recipes that I can cook up pretty quickly without having to take a long time doing it. I do love cooking but when days get busy with school, house chores and sports, dishes like this can be life savers!

Ingredients:

1 bunch asparagus
12 fresh mushrooms
2 orange bell peppers
2 red bell peppers
2 red onions
4 garlic cloves
3 Tbsp avocado oil
salt, pepper and garlic
fresh thyme
2 cups kale
1 cup shredded mozzarella cheese
1/2 cup cream
1/2 cup milk
3 eggs

Preparation:

1 - Preheat the oven at 400 F.

2 - Prep the vegetables: peel and dice the onions and garlic, trim the asparagus. Wash the peppers, take of the stem and seeds and slice them. Do the same to the mushrooms. Wash the kale and pat it dry with a paper towel.

3 - Arrange all the vegetables, except the kale, on a baking sheet and season with the salt, pepper, garlic powder, thyme and avocado oil. Roast in the oven for about 25 minutes and add the kale after this time, cooking for an additional 10 minutes.

4 - Remove the vegetables from the oven and turn it off.

5 - Prepare the liquid ingredients: in a bowl put together the milk, the cream and the eggs. Mix everything together and add the mozzarella cheese. Get all the vegetables in the bowl and then put the mix on a quiche mold, lined with parchment paper to prevent any spilling.

6 - Bake in the oven for about 40 minutes or until the top gets a beautiful golden color like the one on the photo. When the quiche is done turn off the oven and take it from the heat. Let it rest for about 10 minutes.

7 - Transfer to a serving plate and enjoy!

Those golden bits are delicious and the fact that the quiche doesn't have a crust makes it a very light dish. It's a perfect recipe for the last days of the week when we have to go through the fridge cleaning to take advantage of every little bit of fine ingredients we may still have there! It can also be made with meat, tuna, salmon, everything that you may want to put in there will be tasty, for sure. There are no rights or wrongs!

So, if you were looking for something lighter to make up for the holiday splurge give this recipe a try and let me know what you added or removed from the original ingredients. People usually say "don't play with food" but I think that cooking is precisely that, playing with ingredients and seasonings in order to find the best combinations out there!

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