Healthy Crustless Quiche (Printable)
Protein-rich vegetable quiche without pastry. Light, flavorful, and ready in 50 minutes.
# What You Need:
→ Vegetables
01 - 1 cup baby spinach, chopped
02 - 1/2 cup cherry tomatoes, halved
03 - 1/2 cup red bell pepper, diced
04 - 1/4 cup red onion, finely chopped
→ Dairy & Eggs
05 - 5 large eggs
06 - 1 cup low-fat milk or unsweetened non-dairy milk
07 - 1/2 cup shredded reduced-fat cheddar cheese
08 - 1/4 cup crumbled feta cheese
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon dried thyme
12 - 1/4 teaspoon garlic powder
→ For greasing
13 - Cooking spray or 1 teaspoon olive oil
# How To Make:
01 - Preheat your oven to 375°F. Lightly grease a 9-inch pie dish with cooking spray or olive oil.
02 - Evenly spread the spinach, cherry tomatoes, bell pepper, and red onion in the bottom of the prepared pie dish.
03 - In a medium bowl, whisk together the eggs, milk, salt, pepper, dried thyme, and garlic powder until well combined.
04 - Pour the egg mixture evenly over the vegetables.
05 - Sprinkle the cheddar and feta cheese over the top.
06 - Bake for 35–40 minutes, or until the quiche is set in the center and lightly golden on top.
07 - Remove from oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- The texture is impossibly creamy while still being protein-packed and light enough for any meal
- You can throw whatever vegetables are wilting in your crisper drawer into the mix
- It reheats beautifully for breakfast all week, making your future self incredibly grateful
02 -
- The quiche continues cooking after you pull it from the oven, so slightly underdone is better than rubbery
- Letting it rest for those five minutes is non-negotiable for clean slices
03 -
- Squeeze excess moisture from spinach if using frozen, or your quiche will weep water while baking
- Room-temperature eggs incorporate more easily into the milk mixture