Sauteed Cauliflower Mushroom Leek Crustless Quiche is simple to make, yet hearty, satisfying, and full of healthy vegetables. A simple recipe that can be enjoyed at any time of the day!
Here I am again doing another Chopped at Home Challenge with Sargento®. Last year I made Bacon Kale Mac and Cheese as well as Creamy Roasted Red Pepper Chicken Pasta for the Sargento Chopped at Home Challenge. Both of these recipes have become family favorites and staples in my dinner menu repertoire.
Sauteed Cauliflower Mushroom Leek Crustless Quiche
For this challenge, the theme is comfort food and the secret basket ingredients are: cauliflower, cremini mushrooms, leeks, and cheddar cheese
I choose to make this quiche recipe contains all the necessary ingredients. This quiche is easy to make and full of flavor.
Are eggs healthy?
At just 78 calories each, eggs are an efficient, rich source of protein and vitamins. A large egg contains about 6 grams of protein. Eggs also are a good source of other nutrients, including vitamin D (which aids bone health and the immune system) and choline (which helps metabolism and liver function, as well as fetal brain development).
Egg yolks also can be good for the eyes. As well, they are significant sources of lutein and zeaxanthin, which have been found to reduce the risk of cataracts and macular degeneration. (source)
While you’re here, check out these recipes
- Cream Cheese Sausage Rotel Dip Quiche
- Bacon and Sausage Quiche
- Fluffy Cottage Egg Casserole
- Bacon Havarti Quiche
Sauteed Cauliflower Mushroom Leek Crustless Quiche
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Save To Your Recipe BoxIngredients
- 1 tablespoons vegetable oil
- 1 and 1/2 cups cremini mushroom sliced
- 1 cup leeks sliced (about 1 regular size)
- 4 cups cauliflower cut into bite-sized pieces
- 8 large eggs
- 2 cups cheddar cheese grated
- 1 cup ricotta
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon rosemary crushed, dried
- 1 teaspoon parsley dried
Instructions
- Preheat oven to 375°F.
- Spray an 8 or 9-inch pie plate or casserole dish with non-stick spray.
- In a large saute pan, heat oil over medium heat.
- Add the mushrooms and saute about 3 minutes. Remove from pan.
- Add the leeks to the and cook until tender about 2 minutes. Remove from the pan.
- Cut the cauliflower into bite-sized pieces. Add to the pan and cook 4 to 5 minutes or until lightly browned and fork-tender.
- Remove from pan and combine with mushrooms and leeks.
- In a large bowl, whisk together eggs, ricotta, salt, pepper, rosemary, and parsley.
- Fold in vegetables and cheese.
- Pour into the prepared dish and bake 25 to 35 minutes or until set in the center and lightly brown on top. Bake time will vary depending on the size pan you use.
- Remove from oven and allow to cool on a wire rack for 10 to 15 minutes before slicing and serving.
Notes
Nutrition
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Sandra says
This recipe looks delicious, can you recommend an alternative cheese?
Paula says
Any cheese will work so whatever you have on hand. Gouda and Havarti would be good mild cheeses. If you’re looking for a low-carb cheese check this post out https://healthyeating.sfgate.com/kind-cheese-good-high-protein-low-carb-diet-1913.html
Julie @ Running in a Skirt says
Yum! Leeks are such a good underused veggie! I love that addition in this.
Veggie Mama says
Oh my goodness, this looks incredible! And all my favourite ingredients. I’m trying it for sure!