Super Healthy Mixed Veggie Quiche

Quiche isn’t particularly unhealthy as it’s usually made, but it’s one of my favourite foods and I eat it often, so I figured it might be a good idea to find a healthy quiche option. This recipe is crustless, cheese-free, and super easy to make. It’s exceptionally awesome because, as with most quiches, you can make it ahead of time and reheat it in the oven for 10-15 minutes the next day. I personally like it cold, but whatever floats your boat.

I made it for a brunch spread which included overnight french toast and cinnamon buns made the night before and reheated along with the quiche because the guests I had over, and myself, were participating in a part of Grenadian Carnival, called J’ouvert (which is the start of the carnival weekend, hence “open” in French). You’re up at 3:00 or 4:00 in the morning (or 11:00 the night before if you’re hardcore) and dancing until about 10:30-11:00 am, so having a ton of food ready made when you get home is a truly magical experience!

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Ingredients
1. 1 tablespoon olive oil
2. 1/2 onion, chopped
3. 1 red bell pepper, diced
4. 1 green bell pepper, diced
5. 6 eggs
6. 1/2 cup vegetable stock
7. 3 tablespoons flour
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1/2 teaspoon dried oregano
11. 1/4 teaspoon cayenne powder (more or less to taste)
12. 1 teaspoon black pepper (more or less to taste)
13. 3 handfuls fresh baby spinach

Begin by chopping your veggies, preheating your oven to 350 F and generously coating the bottom and sides of a pie pan.

Heat your oil in a large pan, and saute for about five minutes until the onion is translucent, and then remove from the heat and set aside.

Next, grab a bowl and whisk together the ingredients from eggs, through black pepper, then add in your spinach and sauteed veggies. Stir to combine.

Pour your mixture into your ready-to-go pie pan and then bake it for 40-50 minutes. 45 is probably ideal, but my oven runs bizarrely hot so I did 40. When a toothpick comes out clean, you know it’s done. Remove it from the oven and allow it to cool in the pan for 5 minutes before serving.

If you wanted, in the last five minutes or so you could sprinkle some grated cheese over the top to let it melt (if you like that kind of thing), but as we already know, cheese is not my cup of tea, and I think this is delicious as is!

–Happy Cooking!

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