Rating: 4.5 stars 4.4
20 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This easy crustless quiche is always a hit with the family. It's vegetarian but satisfying for those meat-eaters too. Good for breakfast or any meal paired with soup and salad. It's great as leftovers too.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.

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  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Add thyme, leeks, and mushrooms; cook and stir until the onions are cooked through, 5 to 8 minutes.

  • Add sweet potato; cook and stir until the sweet potato is tender, about 15 minutes. Place mixture in prepared pie dish.

  • Combine eggs, sour cream, salt, and cream in a food processor; pulse until smooth. Pour into pie dish and stir slightly to distribute over onion mixture. Top with Asiago cheese.

  • Bake in preheated oven until top is beginning to turn golden brown and center is gently firm, about 45-50 minutes. Let sit a few minutes before cutting. Serve warm.

Nutrition Facts

298 calories; protein 8.8g; carbohydrates 14.5g; fat 23.6g; cholesterol 216mg; sodium 307mg. Full Nutrition
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