Loaded Veggie Crustless Quiche + Food Prep Inspiration

by Lizzy W   |   April 4, 2016   |   2 Comments

Sunday is the day I tell myself, “Okay Lizzy, this is the week you are going to be amazing, not drink any wine, and eat freaking healthy and lose some lbs.” So, with the help of a few pots of coffee, I get all my food prep done for my workday lunches, and some dinners. This week I was dying to change up my breakfast routine, so we made these really simple quiches and they turned out great.

One of the things I love most is how different every quiche can be. You can make as many fillings as you want, and put together every one differently so you don’t get tired of them before the week is over! I also used these awesome little non-stick muffin molds from lekue, which are seriously invaluable, the quiches pop right out and take no time to clean. Convenience people, it’s so underrated. This is my favorite part about food prep. I am left with so many more hours during the week to get the things I need/want to done, without having to worry if I will still have time to make a healthy dinner for myself. So for this reason, I wanted to help others out with a few ideas of things they can make on Sundays that will bring a little more free time to their week!

These are the veggies that went into my quiches, along with just a tsp. of gruyere in each, because everything in life is better with cheese. It’s a fact. You don’t have to put any veggies at all in if you don’t want to, heck, you can just make egg and cheese quiches, be creative in whatever you decide!

Look how pretty!! The lekue muffin cup molds make these look like little muffin rainbows.

And this was the final product of my Sunday morning! I’m pretty sure my boyfriend thought I was nuts while I made all of this, but boy was he thankful during the week when he got hangry. (Hangry: When you are so hungry that your lack of food causes you to become angry, frustrated or both. aka- me 57% of the time.)

Here is a list of food prep inspiration ideas for you this week:

Breakfast:

• Loaded Veggie Crustless Quiche
• Hard boiled eggs
• Skinny Overnight Oats

Lunch/Dinner (TOTALLY GUILT-FREE):

• Spaghetti squash and turkey meatballs
• Chickpea, lentil, and brown rice topped with fresh herbs and lemon vinaigrette.
• Coconut Curry Soup
• Stir Fry 

+ Food Prep Inspiration

 

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Serves: 6

Ingredients

• 8 oz. Mushrooms, sliced
• 1 bellpepper, cut into small strips
• 1 8 oz. bag spinach
• 1 shallot, minced
• 10 pieces of small asparagus, cut in half
• 10 eggs, beaten, and seasoned with salt and pepper (optional: add 2 tbsp. milk)
• 1 porcini buillon cube
• ⅛ tsp. dried thyme
• ½ cup water for mushrooms
• 2 tbsp. water for spinach
• salt and pepper
• avocado oil
• ¼ cup gruyere cheese, shredded

Instructions

1. Preheat oven to 375 degrees F.
2. Place medium size non-stick pan on stove, turn heat to medium, and drizzle about 2 tsp. of avocado oil. Once heated, add the shallot and saute until it begins to turn translucent, about 5 minutes. Remove and set aside.
3. In the same pan, pour in about 2 tsp. of avocado oil, add the mushrooms, season lightly with salt and pepper, and toss every couple minutes. Once the mushrooms begin to sweat, about 6 minutes through, add in the dried thyme, pour in the water and buillon cube. Let the water cook off, about 5-6 minutes, stirring halfway through, and then place the mushrooms in a bowl to the side.
4. Still in the same pan, add another tsp. of avocado oil and add pepper. Season with salt and pepper, and cook until it blisters, about 5-7 minutes, then set aside.
5. Repeat the last step with the asparagus, then set it aside. Finally, add in 2 tbsp. water, and saute the spinach. Cook about 3 minutes until it wilts, then strain and press the spinach in a strainer, and set aside.
6. Take each lekue non-stick muffin cup (or just a cupcake pan), and fill about halfway with the beaten eggs. Then add in any of the desired toppings, and a pinch of cheese if you would like.
7. Place the quiches in the oven and bake for 15-17 minutes. You can test for doneness by placing a fork through them, you do not want them to overcook so if they are no longer runny take out! I usually do not go past 15 minutes!!

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