No-Crust Easy Vegetable Quiche

Make this gluten-free vegetable quiche in less than an hour, using just one skillet and a mixing bowl!


Preheat oven to 375F Using a skillet, heat up a tablespoon of olive oil, over medium-high heat.

Let's Make This!

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.

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.

Repeat this process with ½ cup of thinly sliced leeks.

Place 5 large eggs in a mixing bowl.

Add 1 cup of milk to the eggs.

Add two cups of shredded cheese to the milk and eggs.

Mix the egg mixture until creamy.

Add the sauteed veggies.  Be sure they have cooled to room temp before mixing them with the eggs!

Stir the egg and vegetables together until well-combined.  Then, pour the mixture back into the skillet.

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.

Find the full recipe details via the link below!