Best Crustless Veggie Lover Quiche Recipes
CRUSTLESS GARDEN VEGGIE QUICHE (LOW CARB, GLUTEN-FREE, VEGETARIAN, KETO FRIENDLY)
This easy Crustless Veggie Quiche is the perfect thing to make when you want a delicious dish that's packed with veggie power. Plus, it has the same delicious flavors of a traditional quiche without having to fuss over a crust. Perfect for brunch, lunch, dinner or a midday snack, you can change up the veggies to accommodate what you have on hand.
Provided by betterliving
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350° and grease a 9-inch pie dish. Sprinkle 1/2 cup of the cheese on the bottom of the greased dish and set aside.
- Over medium-low heat melt butter in a large saucepan. Add onions, peppers, and broccoli. Cook until the vegetables just begin to soften (3 minutes). Remove from heat and set aside to cool. Once cool spoon the vegetables into the greased pie dish.
- In a medium bowl whisk eggs with cream salt and pepper. Add the remaining cheese and give a good stir. Pour the egg mixture into the pie dish over the vegetables.
- Place the filled pie dish on a baking sheet and bake for 35-40 minutes or until the eggs have set. Remove from the oven and cool for 10 minutes before serving. Enjoy!
Nutrition Facts : Carbohydrate 6 g, Protein 14 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 261 mg, Sodium 479 mg, Fiber 1 g, Sugar 2 g, Calories 383 kcal, ServingSize 1 serving
110 CALORIE CRUSTLESS VEGGIE QUICHE
A lightened-up, healthy crustless quiche with heavy flavor and little calories. Get creative and use your favorite vegetables and spices!
Provided by Sally
Categories Breakfast
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
- Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
- In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
- Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
- This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
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