Quiche, a classic dish. This crustless quiche can be served for breakfast with fruit and toast and is equally as perfect with a light salad and a baguette for dinner. Talk about a perfect go to meal! This quiche is low fat, full of protein and veggies, gluten free, and super easy to make! Making a crustless quiche saves time and calories which is just perfect for me!
I love quiche. Classic quiche is served over a buttery pie crust, that can take quite a while to make by hand. Even if you buy store bought dough, you have to find the perfect balance between the crust baking so it’s tender and flakey but not burning the edges when you are cooking the quiche through. Needless to say, I haven’t always been successful in this balance, so I started making crustless quiche and I just love it! An added bonus, you don’t have to worry about the crust getting soggy if you make this ahead of time.
I almost always suggest a quiche when I hear people are having company, since you can make it ahead of time and it’s absolutely perfect at room temperature. There are so many ways to enjoy quiche, some people like to add ham or bacon while others, like myself like to keep it full of veggies and some yummy cheese! I’m a big fan of using what you have on hand when making dishes like this!
Crustless Quiche Spotlight
They don’t call them the incredible edible egg for nothing! Eggs are a powerhouse of protein and healthy fat! I remember learning in college that the egg was the standard in which other proteins were measured. Each egg has 6 grams of protein, 77 calories, 5 grams of fat.
Eggs are also full of vitamins and minerals! Vitamin A, B5, B12, B2, B6, D, E, K, Folate, Phosphorus, Selenium, Calcium and Zinc. Eggs are also a great source of choline, which helps build cell membranes in the body. Whoa, told you they were incredible!
Even though eggs contain cholesterol, it’s been shown that eggs actually raise the HDL – High Density Lipoprotein which are the healthy kind of cholesterol. I always remember this as “H” for Healthy! So you don’t have to be as concerned about eating eggs as it was once thought!
Crustless Quiche Recipe Tips
Be sure to chop (affiliate link) your veggies up small for this, you don’t want a huge chunk of veggies in your quiche.
Precook and season all your veggies, so that they have the best flavor and add to the dish.
If you are making mini quiches in muffin tins, I highly recommend using parchment paper liners or silicone liners (affiliate link). I have had such a great experience with the eggs not sticking to either of these. I have never had any luck trying to get the mini quiches out of the muffin tin without a liner.
I also suggest using a measuring cup with a spout if you’re making the mini quiches so it’s easier to pour into each muffin liner and you don’t get it everywhere… not that I did that or anything.
Make more than you think you need! Quiche is great the next day as well! Take it to work for a quick breakfast or add a small salad and you have the perfect light lunch!
Crustless Quiche
Ingredients
- 4 eggs
- 4 egg whites
- 1/2 cup fat free ricotta - or So Delicious Dairy Free Cheese
- 1/4 cup goat cheese
- 1 cup sauteed kale - chopped
- 1/2 container white mushrooms - chopped and sauteed
- 1/2 red pepper - chopped and sauteed
- 1/4 large red onion - chopped and sauteed
- 1 garlic clove - mined and sauteed
- 1-2 roma tomatoes - chopped
- 1 tbs. fresh thyme leaves
- 1/2 tsp. dried rosemary
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Preheat oven to 375F.
- Spray a large saute pan with nonstick spray and add red onions and mushrooms and sautee 5-6 minutes over medium high heat until mushrooms start to get lightly brown.
- Add red bell pepper to mushroom and onion mixture and sautee another 5 minutes. Add kale and allow to wilt. Add 1/4 tsp. salt and few cracks black pepper.
- While the veggies are cooking, make the egg mixture.
- In a large bowl, add 4 eggs and 4 egg whites. Add 1/4 tsp. salt and black pepper. Add ricotta and whisk until thoroughly combined. Add goat cheese, fresh thyme and rosemary. Whisk to combine.
- Spray a glass pie plate with nonstick spray, distribute the veggie mixture evenly on the pie plate then cover with the egg mixture. Add chopped roma tomatoes to the top.
- Bake at 375 for 30 minutes. .
- Alternatively, place 12 muffin liners in a muffin pan. Distribute the veggie mixture evenly through the 12 muffin liners. Carefully pour in the egg mixture dividing it equally throughout the muffin liners. Bake at 375 for 20 minutes.
Lea
Tuesday 4th of August 2015
OH MY GEEZE ... SO delicious. Thank you again for another recipe idea. I am always looking for low carb ones.
Sam
Tuesday 4th of August 2015
Oh yay!! This is an awesome low carb option :) Let me know if you try it and what veggies you add!!
Kim S
Monday 13th of July 2015
Hello! Can this be prepared the night before? Thanks!
Sam
Monday 13th of July 2015
Yes, it can be made the night before, even a few days before if needed! I like to make a batch and eat them all week!
Jennifer Dawn
Wednesday 8th of July 2015
I love quiche! These look amazing! Thanks for sharing at A Little Bird Told Me Weekly Link Party!
Jessy @ The Life Jolie
Thursday 2nd of July 2015
I love quiche so much! This would be the perfect addition to a family brunch!
I stopped by from Whimsy Wednesdays.
Carol
Monday 29th of June 2015
What a great idea! I love quiche, but my hubby thinks "soggy" crust. I've made lots of other things, pumpkin pie, lemon pie, without a crust but had not thought about crustless quiche. Thanks for sharing!