Crustless Quiche with Mushrooms, Zucchini and Feta
Crustless Quiche with Mushrooms, Zucchini and Feta is a favorite low carb dish packed with vegetables, protein, and amazing flavor. Make ahead perfect.
Servings: 6 to 8 servings
Calories: 127kcal
Ingredients
- 1 tablespoon butter
- 8 oz sliced mushrooms
- 1 small zucchini thinly sliced
- ¼ cup sliced green onions more for garnish
- 3 cloves garlic minced
- 4 large eggs
- 1 cup milk
- ½ teaspoon dried thyme
- 2 oz feta cheese
- ¼ cup Parmesan grated
- ½ cup shredded mozzarella
- Salt and pepper to taste
Instructions
- Preheat the oven to 350ºF. Clean the mushrooms and slice thinly. Chop the green onions and mince the garlic.
- Melt butter in a large non-stick skillet and then add the sliced mushrooms with a pinch of salt and pepper. Cook until all of the moisture has evaporated from the mushrooms. Add the garlic, zucchini, and green onions; cook for 30 seconds to a minute or until slightly softened.
- In a medium-size bowl, beat the eggs until frothy. Then stir in the milk, cheeses, and dried thyme. Fold in the cooked vegetables and pour into a 9-inch pie plate coated with non-stick cooking spray. Season with salt and pepper to taste. Top with additional shredded mozzarella cheese if desired.
- Bake at 350F for 45 to 55 minutes or until the top starts to brown. Oven heats vary so watch it carefully.
Notes
I like to chill this crustless quiche before serving. It's delicious either warm, chilled, or at room temperature.
When sauteeing the mushrooms, be sure to allow all of the moisture to evaporate before adding to the egg mixture.
Nutrition
Serving: 1g | Calories: 127kcal | Carbohydrates: 6g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 112mg | Sodium: 260mg | Fiber: 1g | Sugar: 2g