Mixed Microgreen, Veggie Crustless Quiche
A flavorful, nutrient-packed twist on a classic dish. This quiche features a fresh microgreen base, savory sautéed veggies, and creamy egg custard—perfect for brunch or meal prep.
YIELD: 6–8 Servings
TIME: 1 hour
Ingredients
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½ tablespoon high-quality olive oil
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1.5 – 2 oz Hardee Greens mixed microgreens
(ex: broccoli, red cabbage, arugula, chervil, basil, kohlrabi, radish – about 2 large handfuls or more) -
½ cup yellow onion, thinly sliced
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3 cloves garlic, minced
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1 cup mushrooms, chopped
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Maldon sea salt flakes and black pepper, to taste
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3 tablespoons dried Italian herb mix
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3–4 tablespoons scallions or micro leeks, finely chopped
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4 eggs
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½ cup egg whites
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1 cup half-and-half (or substitute with whole milk, heavy cream, or dairy-free alternative)
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⅓ cup sour cream
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Pinch of nutmeg
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1 cup or more of cheese of choice (ex: asiago/parmesan blend)
Instructions
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Prep Oven & Pan: Preheat oven to 350°F. Grease a 9-inch pie pan with butter, olive oil, or cooking spray.
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Layer Microgreens: Place the microgreens into the prepared pie pan, forming a generous “nest” on the bottom. Set aside.
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Sauté Vegetables: In a medium skillet over medium-high heat, warm the olive oil. Add sliced onion, garlic, mushrooms, salt, pepper, and Italian herbs. Cook, stirring occasionally, until onions are translucent and mushrooms have softened—add a splash of water if pan gets dry. Stir in scallions or micro leeks at the end and remove from heat.
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Make Egg Mixture: In a small bowl, whisk together the eggs, egg whites, half-and-half, sour cream, nutmeg, and a pinch of salt and pepper.
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Assemble Quiche: Evenly spread the sautéed onion-mushroom mixture over the microgreens in the pie pan. Sprinkle cheese on top. Gently pour the egg mixture over everything. Use a spoon or spatula to press down any exposed greens or toppings to avoid burning during baking.
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Bake: Place quiche on center rack and bake uncovered for 35–40 minutes, or until golden brown and fully set in the center. Use a knife to test doneness—it should come out clean.
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Cool & Serve: Let quiche rest for 10 minutes before slicing. Serve warm or at room temperature.
Hardee Greens Tip:
Why no crust? Using a microgreens “nest” makes this quiche lighter and more nutrient-dense, while still delivering incredible flavor.
