A long time ago, when I first started this blog, I posted a recipe for Italian Vegetable Quiche. It never got too much play, seeing it was one of the first. It is such a good recipe, that it deserves an upgrade. This is a vegetarian version of the original, using low fat ingredients, and it is now called healthy no crust vegetable quiche. Just like the original without the ham.
I like to buy the whole mushrooms, not the pre-sliced. Sometimes when you look closely at the sliced mushrooms, they are still full of dirt, or whatever the mushrooms are grown in. Ick! It’s much easier to clean off whole mushrooms and then give them a quick slice. I cut these mushrooms in half then had a nice flat edge to finalize the quick chopping into slices. The mushrooms get sauteed in about a tablespoon of olive oil and are cooked until the water from them has evaporated. This will take 6 or 8 minutes on medium heat.
Peppers and Zucchini
For the sweet peppers, you use whatever color you like. In this case, I did one half red and one half green. As you can see, they are chopped up pretty small. The zucchini was a medium one, about 7 inches long and it got sliced fairly thinly. I saute these separately from the mushrooms so that they don’t get over cooked and mushy. They will take about 5 minutes. Let these cool slightly before they are mixed with the cheeses, eggs, and spinach.
Bake the Quiche
The quiche gets baked for 45 to 55 minutes depending on your oven. It’s done when it starts to brown around the edges. Let it cool for 15 minutes or so, then slice and serve.
This is really a delicious recipe, first given to Mary Jo by our friend Andy Kass, many years ago. I have no idea where he got it, but it has been one of our favorites over the years. Give it a try and don’t skimp on the dill weed…yes, it really says one and one half tablespoons.
- 1 13.5 oz . can spinach , or thawed frozen spinach, squeezed dry
- 8 oz . sliced button mushrooms , sliced
- 1 red or green sweet pepper , or a combination, diced small
- 1 medium zucchini , thinly sliced
- 5 tbsp olive oil , divided per instructions
- 1 lbs . low fat ricotta cheese
- 1 cup grated part skim mozzarella cheese
- 3 lg eggs
- 1 1/2 tbsp dried dill weed
- 1 tsp salt
- 1 tsp black pepper
- Pre-heat your oven to 350°F
- Place the spinach in a strainer and let the excess water drain, (press to get most of the water out).
- Place the spinach on a cutting board and give it a coarse chop.
- Saute the mushrooms in a skillet on medium heat with 1 tbsp olive oil, until all the water has evaporated, 6 or 8 minutes, remove and place in a bowl.
- Saute the pepper and zucchini, adding another tbsp olive oil if necessary, until soft, 5 minutes. Remove and cool in a bowl.
- Mix the remaining ingredients in a large bowl, (with 3 tbsp olive oil), stir to combine.
- Add the mushrooms, peppers and zucchini and fold in.
- Oil a 9 1/2 inch pie plate and add the ingredients.
- Bake in a 350° oven for 45 to 55 minutes until the edges start to brown.
- Let the quiche cool for 15 minutes before cutting, then serve.
- Leftovers can be stored in the refrigerator, then microwaved to reheat. It is really good the next day!