I love quiche! And this crustless quiche recipe is wonderful and great for the waistline as it is low carb. This also happens to be the only recipe I can think of that can be the star of either breakfast, lunch and dinner. And you can literally use any leftover vegetables that you have in your refrigerator. There are endless variations you can make to create your perfect quiche. I am quite fond of the french classic Quiche Lorraine, made with bacon and gruyere cheese, but I also like a good vegetarian one here and there. It is a practical dish as it can be stored in your refrigerator for up to 4 days. I serve my quiche with a nice baguette and a crispy arugula salad and homemade vinaigrette. I didn’t include fresh herbs in this recipe, but I love to throw some fresh oregano or basil or whatever fresh herbs I happen to have into the mixture before baking the quiche. It just adds an extra component of flavour. And you know me, I always add as many vegetables and fresh herbs into my cooking as I truly believe it boosts our health and immune system!
It was so much fun doing the jewelry giveaway this past week! And if you only knew the joy the team and I have when we see you posting my recipes on instagram! It makes me feel so honored, humbled and happy! I am a firm believer in sit down dinners with your family, and nothing is more bonding than sharing a home cooked meal with your loved ones. It doesn’t have to be complicated, sometimes the easiest dishes are the best ones! I always have lit candles and fresh flowers on my dinner table, it takes so little effort to make each dinner feel special!
- 1 onion, finely chopped
- 1 fennel bulb
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 large box of fresh spinach
- 5 organic, free range eggs
- 1/2 cup grated parmesan
- 1/4 cup heavy cream
- salt and peper to taste
- Preheat the oven to 350.
- Finely chop the fennel and stalk. Remove the dill like sprigs, to be used as a garnish on the baked quiche.
- Sauté the onion and fennel in 1 TBS butter and 1 TBS olive oil till soft, about 10 minutes. Then add the fresh spinach till wilted and set aside to cool down. If you are using frozen spinach make sure you squeeze the excess moisture from the thawed spinach.
- Mix the eggs, parmesan and heavy cream in a large mixing bowl. Season with salt and pepper. Then add the cooled down vegetables to the bowl and mix well.
- Grease a 9-inch pie dish. I use organic olive or avocado oil, but any oil or butter you have on hand is fine.
- Pour the contents from the mixing bowl into the pie dish.
- Place the pie dish in the oven, I put my pie dish on a baking sheet for easy transfer in and out of the oven.
- Bake uncovered at 350 for 40 minutes. Let the quiche cool for 5 minutes and garnish with remaining fennel sprigs before cutting into slices.
- Et Voila! You have a delicious and healthy meal!
Et Voila! Bon Appetit