Skillet Crustless Quiche Primavera
Skillet Crustless Quiche Primavera is a lightened up one-skillet quiche that’s packed with spring veggies and cheese. It’s so easy and delicious, and is perfect for any meal of the day!
Amazingly, it’s the last day of February. I can hardly believe it, but honestly, it’s been so spring-like and beautiful around here that it seems like it’s already spring. The sunny skies are making me think of spring veggies, berries, and Easter, which happens to be only a few short weeks away (not to stress you out or anything!). This Skillet Crustless Quiche Primavera is the perfect meal to utilize an abundance of spring veggies all in one shot, and it’s perfect for Easter brunch and any meal of the day.
I love eggs any way you cook ’em, but sadly I’ve had a shortage of egg dishes here. I make frittatas and crustless quiche like this quite often but finally got around to getting one photographed. Sincerely, I’m sorry it too so long. 🙁
Now I love a good quiche like anybody else, but I prefer to save my pastry crust calories on a slab of pie instead of an egg dish. Are you with me? I’ve gotten rid of the pastry crust here so I can have dessert later. 🙂
I’ve brought it up time and time again that I’m not totally into rich food, and quiche laden with cream and cheese gets way too heavy for me. In this quiche, I used whole eggs with skim milk and enough cheese to make a difference, and it was just perfect for me. If you want to cut calories even further, you can do half egg whites and half whole eggs and this will still be absolutely delicious.
In true primavera form, we’ve got an abundance of spring veggies in this quiche. I sauteed a large leek, half a pound of cremini mushrooms, and a whole lot of chopped fresh spinach in the skillet with some garlic and olive oil until softened, and poured the egg mixture right over the top. I added some halved cherry tomatoes on top for a pop of color, and that was that. Truly, the ratio of egg-veggies in this quiche is 1:1, which means it’s completely loaded with those spring veggies!
The best part about this quiche is you can customize it with whatever veggies you have on hand — asparagus, broccoli, kale, potatoes, etc. It’s the perfect thing for using up leftovers, too. And bacon! You can definitely add that as well if you’re in the mood.
There’s no wrong answer when it comes to this Skillet Crustless Quiche Primavera — you can use almost any ingredients that you have, and it’s perfect for your spring/summer brunch, or any meal of the day.
It’s one egg-cellent dish. 🙂
- 1 tablespoon extra virgin olive oil, plus a bit more for the sides of the pan
- 1 large leek, white and light green parts only, cleaned, halved, and sliced
- 8 ounces cremini mushrooms, stemmed, and sliced
- 1 clove garlic, minced
- 1½ cup fresh baby spinach, roughly chopped
- 8 cherry tomatoes, halved
- 8 large eggs
- ½ cup skim milk
- ½ cup grated cheese
- salt and pepper, to taste
- Preheat the oven to 350 degrees.
- Heat the olive oil in a cast iron or non-stick skillet over medium heat. Add the sliced leek, mushrooms, and a pinch of salt and pepper and cook until softened, about 5 minutes. Add the garlic and sautee 30 seconds, then add the spinach. Cook until the spinach has wilted, about 2 minutes. Remove from heat and brush a bit more oil on the sides of the pan to prevent sticking. Place the halved cherry tomatoes on top of the veggie mixture and set aside.
- In a medium bowl, whisk the eggs until well combined. Whisk in the milk, cheese, salt, and pepper, and pour the egg mixture over the top of the veggies. Bake in the oven for 25-35 minutes or until the egg is set and puffed in the center.
- Remove from heat, serve, and enjoy!
If you'd like to lighten this up even further, you can use 4 egg whites and 4 whole eggs.
Recipe by Flavor the Moments.