Meatless Monday Recipe Roundup: Elegant Egg Dishes

Since I moved to California, I’ve become a little spoiled with the open-air grocery stores and Farmer’s Markets that are in no short supply! Fruits, veggies, and herbs that were freshly picked the same day? Yes, please!!!

Menlo Park Farmer's Market  thewellnessscientist.com.jpg

Shopping local for fresh ingredients reminds me so much of the European way of life, which is my opinion is “LIVE EVERY DAY!”

I particularly like simple French-inspired egg dishes such as quiches, that you can whip up in no time for friends and family. They can look very elegant, and are a perfectly balanced meal especially when paired with a salad of fresh greens!

Here are a few of my favorite meatless egg dishes in honor of Meatless Monday.

This Spicy Veggie Frittata is a Pinterest favorite, still scoring loads of views & repins every day!

Spicy Veggie Frittata | thewellnessscientist.com

 

Next is a Broccoli & Cheese Quiche. I make this one pretty often and always hope there are leftovers so I can steal some for breakfast too!

Vegetarian Broccoli Cheese Quiche

 

 

Next up is my Low-Fat Asparagus Quiche. I made this one a little lighter so you can try both varieties. You can add pretty much any veggies you like to these — hard to go wrong!

Reduced Fat Asparagus Quiche Recipe | thewellnessscientist.com

 

And finally, my new favorite, my Fingerling Potato and Kale Frittata! This one has delicious roasted potatoes & healthy greens. I think it looks so elegant, and it was so easy to make in this cast-iron skillet!

Fingerling Potato & Kale Fritatta | thewellnessscientist.com

 

 

SO TELL ME …

Do you have a favorite egg dish that you like to make for dinner? Is it a quiche, frittata, or something else?

 

Vegetarian Quiche with Baby Broccoli and Parmesan

healthy quiche recipe

Broccoli cheese Quiche

In honor of Meatless Monday, I’m sharing a recipe for a vegetarian quiche that I just tried last week.  I started with the basic Quiche Lorraine recipe from my handy Joy of Cooking cookbook and then made substitutions to make it both vegetarian & a little bit healthier.

Here is what you will need to make one 9-inch quiche (approximately 6 servings).

Equipment:

  • small skillet
  • 9-inch pie plate
  • medium mixing bowl
  • fork or whisk
  • aluminum foil

Preheat oven to 375 degrees F.

  • 1 All-Natural Ready-to-Bake pie crust (for a 9-inch pie – I used one from Immaculate Baking Co. that I purchased at Whole Foods)
  • 1 tsp olive oil
  • 2 cloves garlic, finely chopped
  • 3 large eggs, lightly beaten
  • 1 egg yolk
  • 1 cup heavy cream
  • 1/2 cup 1% milk
  • 1/2 tsp salt
  • 1/4 freshly ground black pepper
  • pinch of ground nutmeg
  • 1 bunch of baby broccoli (cut into smaller pieces)
  • 3/4 cup of grated parmesan cheese

Let your pre-made pie crust come to room temperature (about 20 minutes) and roll out into a pie plate that can accommodate a 9-inch pie crust.  Lightly beat the egg yolk, and then brush the edges of the crust with it.

Heat the olive oil in a skillet over medium heat.  When hot, saute the garlic for 1-2 minutes.  Don’t let it burn.  Pour the garlic right into the pie crust.

In a medium-sized bowl, beat together 3 large eggs, add the cream & milk, salt, pepper, and nutmeg.  Beat together until mixed.

Add the cut broccoli and parmesan cheese to the pie crust.  Pour the egg mixture right on top.

Bake until the filling is browned & set (about 30 minutes).  Check to make sure that the outer edges of the crust isn’t burning.  You may need to place aluminum foil around the edges if it starts to get overdone.