Sauteed Cauliflower Mushroom Leek Crustless Quiche is full of cauliflower, mushrooms, and leeks that have been sauteed to bring out the flavor. This recipe is hearty and satisfying. It's great for breakfast, lunch, or dinner.
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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.