Crustless Vegetarian Quiche

Crustless vegetarian quiche is easy to put tother and is very versatile. Eat it hot, eat it cold, eat it for any meal at any time of day!

Crustless Vegetarian Quiche
Crustless Vegetarian Quiche

Crustless Vegetarian Quiche

 

1 tbsp olive oil

½ cup frozen chopped onion

2 tsp minced garlic (2 cloves)

½ cup frozen chopped red bell pepper

½ cup chopped frozen green bell pepper

6 frozen broccoli florets

¼ chopped sun-dried tomatoes

6 large eggs

2 tbsp milk

1 tsp oregano

½ tsp black pepper

½ tsp salt

⅓ cup parmesan cheese

Preheat oven to 425͒.

In a large saute pan on medium-low heat, add heat oil. Add onion and garlic. Saute until tender, about 4 minutes. Add bell pepper, broccoli and sun-dried tomato and saute another 2 minutes. Spread vegetables in the bottom of a lightly greased 9” pie pan.

Wisk together eggs, milk, spices and ¼ cup parmesan cheese. Pour egg mixture over vegetables in pie pan.

Cover pan loosely with foil and bake for 10 minutes at 425͒. Turn the heat back to 350͒ and bake for an additional 15 minutes. Remove foil, sprinkle with remaining cheese. Bake for an additional 5-10 minutes until a knife inserted in the center comes out clean.

Serve warm.

6 servings, 121 calories per serving

Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to a freezer bag or container and store in the freezer for future use.

Hack:  Frozen or dehydrated vegetables can be used in this recipe.

 

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10 Replies to “Crustless Vegetarian Quiche”

  1. Hi Cynthia,

    What a healthy and delicious recipe for a complete breackfast. Accompanied by a natural orange juice, and you are ready to welcome a day full of activities with maximum energy.💪 Thank you for provide it! I love your website. It offers alternatives for all consumers. Definitely I will be back for new articles. Keep up the good work.👍

  2. My family likes quiche. We have enjoyed eating it at brunches and at a breakfast when we went to the country. I have never made it, so I am grateful for this recipe.I think I like the idea of a crustless quiche because the making of the crust was likely the reason for my hesitation to try it. Thank you for this. I have bookmarked your page. Do you have a published cookbook ?

    1. This crustless quiche is easy to make and the lack of crust makes it perfect for those on a low carb diet.  Please let me know what you and your family thinks of it!  And, no, I have not published my cookbook yet.  I’ll keep you posted!

  3. Good Morning!

    Thanks for this recipe! It looks delish. I am always looking for new things to cook and since my partner has become vegetarian its been very difficult for me. I love meats! haha I was looking for a fast breakfast alternative for when you’re running out the door and I’d love to try this. 

    You speak to freezing these as an option, but am I also able to keep it in the refrigerator for a few days? I would want to bring them to work and heat and reserve for a late breakfast in the morning as we don’t usually eat right when we get up.

    Thanks again for the recipe and I look forward to your response!

    -B

    1. Yes, you can keep it in the fridge for up to 5 days!

      It’s hard when one partner changes his/her eating habits but you can learn to coexist!!  My brother’s wife became vegetarian years ago and they do fine.  He and his son cook all the non-vegetarian stuff and have even discovered that they love some of her vegetarian dishes!  Hang in there…things will be fine.

  4. OMG that looks so cheesy-egg good! Love your recipe. Thanks for this Cynthia – the hubby is on a low carb diet and this no-crust version will be perfect. Looks like maybe 20 minutes with just one bowl and a pie pan? I’ll probably need one for him and one for me and the girls lol.  

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