BRUNCH AND QUICHE go together like, well… brunch and quiche. If you’re planning an A.M. gathering for Mother’s Day weekend — and let’s be real, who isn’t? — be sure to include this cleaned-up, dairy-free crustless quiche in the spread. Get the health-ified recipe from integrative nutritionist, Jennie Miremadi, right here…
Most traditional quiche recipes have a crust that is made with all-purpose flour – an ingredient that lacks nutritional benefits, spikes your blood sugar and, along with the milk and cheese found in many quiche recipes, is likely to cause inflammation.
This quiche eliminates the crust altogether, and replaces the milk and cheese with coconut milk, all without compromising flavor! It’s just as creamy and delicious as a traditional quiche, but without all the problem ingredients, so you can show the moms in your life how much you love them!
Mushroom Thyme Crustless Quiche
Makes one 9.5-inch quiche
6 large eggs, beaten
2 ten-oz packages of organic frozen, mixed mushrooms
1 large shallot, minced
2 tsp fresh thyme, chopped
10 oz organic, full fat coconut milk (BPA-free, gum-free)
1 Tbsp olive oil + extra for preparing pie dish
1 tsp Himalayan pink salt + more to taste
pinch of ground, black pepper + more to taste
Preheat the oven to 375 degrees F. Prepare a 9.5-inch glass pie dish with olive oil and set aside.
Heat 1 tablespoon olive oil over medium heat in a sauté pan. Add mushrooms, shallots, thyme, salt and pepper to taste, and cook until mushrooms and shallots are tender. Adjust salt and pepper to taste. Set aside.
Blend eggs and coconut milk with 1 teaspoon salt and a pinch of pepper in a Vitamix or other high-speed blender until frothy.
Mix egg mixture with mushroom-shallot mixture and pour into prepared pie dish.
Place pie dish in the oven and bake for approximately 35 minutes, or until top is lightly golden and center of custard is just set.
Serve with a side of greens and enjoy!
Recipe adapted from Food and Wine’s Over the Top Mushroom Quiche.