Quiche, the Perfect Side for Easter Brunch

28 Mar

Quiche is a fun word to say.
Almost as fun as it is to make.
Have you ever sat down to think of all the different things you could add into one quiche?
The ingredient list seems endless.
Meats, cheeses, tofu, vegetables, egg beaters, egg whites, whole eggs, almond milk, soy milk, skim milk, you name it.
Do you go for the crust-less route? Decisions, decisions.
That’s why we would like to share with you our first quiche recipe! We don’t think it will be our last either.
For us, it was perfect broken up on top of salad, eaten for breakfast, and paired with a side salad for dinner! It made a bunch of meals for us. We love quick, easy dinners! Don’t you? If so, give this recipe a go ASAP!

Like the title foreshadows, we are making it for our family for Easter brunch this Sunday. I hope they love it as much as we do. Our menu this Sunday also includes mimosas, fruit, ham, and lots of love! If you don’t have anything on your Sunday brunch menu yet, maybe you could add this to your own.

We found this recipe on Eating Bird Food. Brittany, the blogger behind the site, has so many great recipes, workouts, and tips to living a healthy lifestyle. We have made a few of her recipes before and always look forward to seeing what she’s making next. We were so excited when we saw she posted about a quiche recipe because it was on our “to make” list for the month! Thank god we found it.

Mushroom Feta Crustless Quiche
(Serves 6)

Nonstick cooking spray or olive oil
1 onion, halved and thinly sliced
1 clove garlic, minced
1/2 cup mushrooms, chopped
3 cups of kale, chopped
1/4 tsp Italian seasoning
1/8 tsp nutmeg
sea salt and ground pepper to taste
2/3 cup unsweetened almond milk
2 large eggs
1/2 cup Kirkland egg beaters
1/3 cup feta cheese, crumbled

1. Preheat the oven to 400 degrees. Coat a glass pie pan with nonstick cooking spray.
2. Coat a large skillet with nonstick cooking spray or a little olive oil. Turn to medium high heat. Once heated, sauté onion, garlic, mushrooms, kale, spices, salt and pepper.
3. Cook mixture until onions become translucent. Add water to the pan if mixture becomes dry.
4. In a small bowl mix together almond milk, eggs, and egg beaters. Spread cooked mixture on the bottom of the pie pan. Then sprinkle feta overtop of the vegetables. Finally, pour the egg mixture into the pan. Make sure egg mixture covers all vegetables.
5. Bake uncovered until golden brown top and edges. This will take around 25 minutes. Quiche can be served hot or at room temperature. Slice into six and enjoy.

We would like to know, what are your favorite ingredients to add to a quiche?


2 Responses to “Quiche, the Perfect Side for Easter Brunch”

  1. Kerrie March 28, 2013 at 7:37 pm #

    That looks wonderful! Your blog is amazing- such great pictures and lots of detail on how to make healthy and delicious meals! I’ll be checking it and trying out the recipes.

    I make a crustless quiche using 7 eggs, sauteed leek whites, and chopped asparagus. I also make a version using a bunch of Swiss chard and red pepper flakes. I add feta or some other goat cheese and bake it in a glass pie dish just like your recipe. Marcella gives me a hard time for leaving out the crust, but I love it 🙂 Your recipe uses egg whites which makes it even healthier. Can’t wait to try it!


    • doubletakelove March 28, 2013 at 8:33 pm #

      Thanks for checking out our blog Kerrie! We love sharing all our favorite recipes and foods with others. Your quiche with swiss chard and red pepper flakes sounds delicious! We will have to try that combo next time. We think Crustless quiches are the way to go too! 🙂

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