Sauteed Cauliflower Mushroom Leek Crustless Quiche
1 tablespoons vegetable oil
1 and 1/2 cups cremini mushroom sliced
1 cup leeks sliced (about 1 regular size)
4 cups cauliflower cut into bite-sized pieces
8 large eggs
2 cups cheddar cheese grated
1 cup ricotta
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
1 teaspoon rosemary crushed, dried
1 teaspoon parsley dried
Preheat the oven to 375°F.
Spray an 8 or 9-inch pie plate or casserole dish with non-stick spray.
In a large sauté pan, heat oil over medium heat.
Add the mushrooms and sauté about 3 minutes. Remove from the pan.
Add the leeks to the and cook until tender for about 2 minutes. Remove from the pan.
Cut the cauliflower into bite-sized pieces. Add to the pan and cook for 4 to 5 minutes or until lightly browned and fork-tender.
Remove from the pan and combine with mushrooms and leeks.
In a large bowl, whisk together eggs, ricotta, salt, pepper, rosemary, and parsley.
Fold in vegetables and cheese.
Pour into the prepared dish and bake for 25 to 35 minutes or until set in the center and lightly brown on top. Bake time will vary depending on the size pan you use.
Remove from the oven and allow to cool on a wire rack for 10 to 15 minutes before slicing and serving.