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No-Crust Easy Vegetable Quiche
Make this gluten-free vegetable quiche in less than an hour, using just one skillet and a mixing bowl!
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Ingredients
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Preheat oven to 375F
Using a skillet, heat up a tablespoon of olive oil, over medium-high heat.
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Add 2 cups of Swiss chard and saute it for a couple of minutes until it shrinks in size.
Remove from the skillet and set the Swiss chard aside.
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Using the same skillet, do the same thing to the mushrooms.
Be sure to wipe the dirt off the mushrooms, if they are whole, before slicing.
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Repeat this process with ½ cup of thinly sliced leeks.
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Place 5 large eggs in a mixing bowl.
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Add 1 cup of milk to the eggs.
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Add two cups of shredded cheese to the milk and eggs.
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Mix the egg mixture until creamy.
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Add the sauteed veggies.
Be sure they have cooled to room temp before mixing them with the eggs!
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Stir the egg and vegetables together until well-combined.
Then, pour the mixture back into the skillet.
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For some added color and flavor, top with cherry tomatoes.
Place quiche in oven and bake for 40 minutes or until firmly set.
Serve immediately.
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Find the full recipe details via the link below!
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