Crustless Quiche
This Crustless Quiche Recipe is easy, healthy, low-carb, and vegetarian—perfect for a stress-free breakfast or brunch.
Ingredients
- 8 large eggs room temperature
- 3/4 cup whole milk or half-and-half for extra creaminess
- 1/4 cup plain Greek yogurt sub extra milk to omit
- 1 cup shredded sharp cheddar cheese such as Cabot
- 1 cup fresh baby spinach chopped or 3/4 cup frozen, thawed & squeezed dry
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 2 cloves garlic minced
- 1 tbsp olive oil or unsalted butter for sautéing
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- ground nutmeg optional, for flavor
Instructions
- Preheat oven to 350°F. Grease a 9-inch pie dish with nonstick spray or butter.
- Sauté onion and bell pepper until softened. Add garlic and spinach until wilted.
- Whisk eggs, milk, Greek yogurt, thyme, nutmeg, salt, and pepper.
- Gently fold veggies and cheddar into the egg mixture. Ensure even distribution.
- Pour mixture into dish and level. Nudge stray veggies under the surface.
- Bake for 35–40 minutes until set and golden, wobbling slightly.
- Let it rest before slicing for 10-15 minutes. Enjoy warm.
Notes
For richer color and flavor, use organic eggs. Substitute kale or broccoli for spinach. Store leftovers covered in the fridge for up to 4 days. Freeze individual slices wrapped in parchment and foil for up to 1 month.
Nutrition
Calories: 280kcal
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