This easy to make quiche is perfect for make ahead and freezer meals. Full of fresh veggies, this crustless quiche is vegetarian, gluten-free and low carb.
Servings 6 servings
- 2 tablespoons Danish Creamery coconut oil butter spread divided
- 1 ½ cups sliced cremini mushrooms
- ½ zucchini sliced
- ½ red onion sliced
- ½ cup cherry tomatoes halved
- 8 large eggs
- 1 ½ cups 2% milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 1 cup shredded gruyere cheese
- 2 tablespoons parsley chopped
Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray or butter.
In a medium skillet over medium heat, add 1 tablespoon butter and mushrooms. Sautee until softened and browned, about 5 minutes; transfer to the prepared pie dish.
In the same skillet, heat the remaining 2 tablespoons butter, add the zucchini, onions and tomatoes and saute until softened and lightly browned, about 5 minutes. Add to the mushrooms on the prepared pie dish. Sprinkle with ½ cup of gruyere cheese.
In a large bowl, beat the eggs with the milk, salt, pepper and nutmeg until well blended. Pour the egg mixture over the top of the vegetables. Sprinkle with the remaining ½ cup of gruyere cheese.
Bake in the preheated oven until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Cut into 6 wedges, garnish with parsley and serve warm or at room temperature.
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge.
Freezing Instructions: You can also freeze the frittata for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving,
- You can substitute the vegetables for any others.
- Feel free to replace the cheese with any other you'd like.
Calories: 242kcal | Carbohydrates: 5g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 246mg | Sodium: 418mg | Potassium: 325mg | Fiber: 1g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 8mg | Calcium: 312mg | Iron: 1mg