Happy Pre-Thanksgiving everyone!
When it comes to Thanksgiving recipes, I have to have a crustless quiche in some form hiding up my sleeve. I find that if we eat a hearty breakfast before the festivities begin later in the day, we’re less likely to go for all the snack foods.
I’m guessing that if you’re hosting the holiday feast, or bringing a contribution, you’ll have vegetables on hand to add to your morning quiche. Our vegetable bin contained a few lovely red plum tomatoes, a package of mushrooms, kale, and a yellow onion.
Not to mention fresh thyme - a must in my healthy pantry and frig!
It’s easy enough to sauté a handful of vegetables, add whipped eggs and milk, then pour the mixture into a baking dish to pop in the oven while you’re prepping food for the next day.
I’m afraid a vegetable quiche, especially sans crust, wouldn’t make the grade with the men in my family. You’ll notice a few pieces of bacon (already cooked for a salad or side), added to their plates.
Sweet Potato Crustless Quiche
Just in case, kale isn’t your thing, here’s a recipe for a crustless quiche that uses sweet potatoes as the base. I’ll bet you have a few of these on hand!
If you celebrate Thanksgiving, have a wonderful day with friends and family. I wish you all the best!
~Kristi
P.S. If your still on the recipe hunt for healthy holiday appetizers and side dishes, I have 35 appetizer recipes I’ve collected, along with 35 company impressive salads and sides dishes as well.
Crustless Quiche with Tomatoes, Kale and Parmesan Cheese
- ⅔ cup low sodium vegetable broth
- ⅓ cup onion, chopped
- 1 cup mushrooms, sliced
- ⅓ cup low fat cheddar cheese, shredded
- 4 large eggs
- 8 large egg whites
- 4 tablespoons fat free half and half
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Preheat the oven to 350 degrees.
- Preheat skillet over medium high heat and add ⅓ cup broth and onions. Cook for 3 - 4 minutes to soften, then remaining broth and mushrooms. Cook for 3 minutes. Add kale and thyme. Cook another 2 minutes, stirring.
- Pour vegetables into the bottom of a medium round baking dish, or square baking dish generously sprayed with cooking spray.
- Sprinkle with ⅓ cup shredded low fat cheddar cheese.
- Whip eggs, half and half, baking powder, salt and pepper until well combined.
- Pour into baking dish.
- Sprinkle with Parmeson cheese.
- Bake for 40 - 45 minutes until center is set and a knife inserted comes out clean.
Saturated fatty acids: 2.11g
Monounsaturated fatty acids: 2.08g
Polyunsaturated fatty acids: 1.01g
Total fat: 5.20g
Calories from fat: 46
Cholesterol: 188mg
Carbohydrate, by difference: 4.98g
Total dietary fiber: 0.42g
Protein: 16.83g
Total lipid (fat): 5.80g
Water: 180.64g
Ash: 3.36g
Total sugars: 2.66g
Calcium: 156mg
Iron: 1.22mg
Magnesium: 20mg
Phosphorus: 219mg
Potassium: 287mg
Sodium: 763mg Nutrition Information Serving size: 4 Wordpress Recipe Plugin by EasyRecipe 3.2.2807
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