We’re always told that breakfast is the most important meal of the day. The challenge I have with that statement is I’m always up too early to be hungry and never have time for more than a coffee before leaving for work. Fo many years I was someone who avoided breakfast and only began to eat around lunchtime. It’s only in more recent years that I’ve accepted that this isn’t the smartest or healthiest way to manage your meals during the day.
To make breakfast a meal that I can stomach (no pun intended) I’ve found ways to circumvent the early morning issue by bringing breakfast with me to work. This means I’m not force feeding myself before leaving the house, but I’m also not waiting too long before my first meal.
Since I’m constantly looking for food that can stretch across a few days, the idea of a crustless quiche piqued my interest. The recipes all seemed pretty straight forward, there are a ton of variations of this recipe and one made it would provide breakfast for most of the week. I made a vegetarian version, but you can add pretty much anything to them!
- 8-10 white mushrooms
- 1 portobello mushroom cap
- 1 small head of broccoli
- 1 small head of cauliflower
- 6 large eggs
- 2-3 tablespoons of skim milk
- Garlic (1-2 cloves)
- Salt and pepper to taste
- Olive or vegetable oil
- Crumbled feta cheese
- Low fat shredded mozzarella
- Turkey sausage (or another protein you enjoy)
** I made my quiche with the cheese and it was amazing, but if you’re looking to cut back on dairy, you can omit 1 or both cheeses
Preheat oven to 350 degrees C
In a medium fying pan heat up your oil. (there should be just enough to coat the bottom of the pan, but there should be no depth). Add in your garlic and saute until soft. Once the garlic has softened, add in your broccoli and cauliflower. Saute for 3-5 minutes until they begin to get tender and then add in all of your mushrooms. Continue to saute all of your vegetables until they are the texture you enjoy. (they can be a bit al dente if that’s how you prefer them). Add salt and pepper to taste.
While your vegetables are cooking, crack all 6 eggs into a bowl. Add your milk, some salt and pepper, and beat until combined. If you’re using cheese, add a handful of the grated mozzarella directly into the egg mixture and put aside.
Take a 9 by 9 baking dish or pie dish and spray with non stick cooking spray. Add all of your vegetables to the baking dish and spread out so that it is flat. Sprinkle the crumbled feta cheese on top of the vegetables and then pour the egg mixture on top of everything. Add a bit more mozzarella on the top of the quiche before putting into the oven. Cook 30-45 minutes depending on how hot your oven gets. Keep an eye on the quiche while it is cooking to avoid overcooking the eggs.
Once the quiche is firm, remove from the oven, let cool, and enjoy!