- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter or cooking spray.
- Prepare the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5-7 minutes.
- Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until they release their moisture.
- Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs and milk or cream until well combined.
- Add the shredded cheese, salt, pepper, dried thyme, garlic powder, and paprika (if using). Mix well.
- Assemble the Quiche:
- Spread the cooked vegetables evenly in the greased pie dish or quiche pan.
- Pour the egg mixture over the vegetables, making sure it spreads evenly.
- Bake the Quiche:
- Place the quiche in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
- Cool and Serve:
- Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
- Garnish with fresh herbs, if desired, and serve warm.
Tips:
- Customize Your Fillings: Feel free to substitute or add other vegetables such as diced tomatoes, broccoli, or cooked asparagus.
- Protein Additions: For added protein, you can mix in cooked bacon, ham, sausage, or even leftover chicken.
- Make-Ahead: This quiche can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a quick breakfast or lunch.
- Serve with a Side: Serve the crustless quiche with a side salad or fresh fruit for a complete meal.
This crustless savory morning quiche is hearty, flavorful, and perfect for a leisurely breakfast or brunch. It’s also a great way to sneak in extra vegetables into your morning routine. Enjoy!