Crustless Quiche
This crustless quiche recipe turns fresh veggies and pantry staples into a satisfying breakfast or brunch! It's vegetarian, low-carb, and gluten-free.
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 4 ounces mushrooms sliced (1 ½ cups)
- ½ zucchini diced (½ cup)
- ½ red onion diced (½ cup)
- 1 cup shredded white cheddar cheese divided
- 8 large eggs
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat the oven to 375°F. Grease a 9-inch pie dish with butter or cooking spray.
- In a medium skillet over medium heat, melt the butter. Add the mushrooms and sauté until softened and browned, about 5 minutes. Add the zucchini and onion on top of the mushrooms, and cook until softened and lightly browned, about 10 more minutes. Add to the pie dish and sprinkle with ½ cup cheddar cheese.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined. Pour the mixture over the vegetables and cheese, and sprinkle with the remaining ½ cup cheese.
- Bake for 30–35 minutes, until the center sets and a knife inserted in the middle comes out clean.
- Let cool for about 10 minutes before cutting and serving.
Video
Notes
- My Top Tip: Thoroughly cook the vegetables before you add the egg mixture. If you don't cook out all of the moisture, the quiche could be liquid-y.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350ºF or in the microwave until warmed through.
- Freezing: Wrap the quiche in plastic wrap and place it in a freezer-safe bag. It'll last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350ºF or in the microwave until warmed through.
Ingredients
2 tablespoons Danish Creamery coconut oil butter spread, divided
1 ½ cups crimini mushrooms sliced
½ zucchini sliced
½ red onion sliced
½ cup cherry tomatoes, halved
8 large eggs
1 ½ cups 2% milk
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon nutmeg
1 cup shredded gruyere cheese
2 tablespoons parsley, chopped
Instructions
Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray or butter.
In a medium skillet over medium heat, add 1 tablespoon butter and mushrooms. Sauté until softened and browned, about 5 minutes; transfer to the prepared pie dish.
In the same skillet, heat the remaining 2 tablespoons butter, add the zucchini, onions, and tomatoes, and sauté until softened and lightly browned, about 5 minutes. Add to the mushrooms in the prepared pie dish. Sprinkle with ½ cup of gruyere cheese.
In a large bowl, beat the eggs with the milk, salt, pepper, and nutmeg until well blended. Pour the egg mixture on top of the vegetables. Sprinkle with the remaining ½ cup of gruyere cheese.
Bake in the preheated oven until a knife inserted in the center comes out clean, 30–35 minutes. Let it stand 10 minutes before cutting.
Cut into 6 wedges, garnish with parsley, and serve warm or at room temperature.
Nutrition
Serving: 1slice | Calories: 242kcal | Carbohydrates: 5g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 282mg | Sodium: 431mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 5mg | Calcium: 235mg | Iron: 2mg
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