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Crustless Veggie Quiche

Crustless Veggie Quiche: A Guilt-Free Breakfast Bliss

Enjoy a light and fluffy Crustless Veggie Quiche, a low-carb and gluten-free breakfast filled with vibrant vegetables and protein-packed eggs.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Quiche
  • 6 large Eggs Choose large eggs for the best structure.
  • 1 cup Milk Substitute with non-dairy milk for a dairy-free version.
  • 2 cups Spinach Kale or arugula can be used as alternatives.
  • 1 cup Bell Peppers Mix and match colors for a vibrant presentation.
  • 1 cup Onions Shallots can be used for a milder taste.
  • 1 cup Mushrooms Zucchini or broccoli can be used as alternatives.
  • 1 cup Cheese (e.g., feta, goat cheese, Swiss) Consider using vegan cheese for a dairy-free option.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Adjust according to your palate.
Optional Add-Ins
  • 1 tablespoon Herbs (e.g., thyme, basil) Use whatever you have on hand!
  • 1 cup Cooked Bacon or Sausage For added protein.

Equipment

  • mixing bowl
  • Skillet
  • whisk
  • Pie dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather and prepare the remaining ingredients.
  2. In a large skillet, add olive oil and sauté chopped spinach, diced bell peppers, onions, and sliced mushrooms for 5-7 minutes until softened.
  3. In a mixing bowl, crack large eggs and pour in milk. Whisk together vigorously for 2-3 minutes until frothy.
  4. Gently fold in the sautéed vegetables and cheese until evenly distributed.
  5. Grease a pie dish, pour in the mixture, and bake for 30-35 minutes until set and lightly golden.
  6. Allow cooling for 10 minutes before slicing and serving warm or at room temperature.

Notes

Sauté vegetables well to ensure perfect texture. Adjust seasoning to your taste for best flavor.