Healthy Crustless Quiche (Printable)
Light vegetable-packed quiche with eggs, spinach, tomatoes, and cheese. Ready in 50 minutes.
# What You'll 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 It:
01 - Preheat oven to 375°F. Lightly grease a 9-inch pie dish with cooking spray or olive oil.
02 - Spread spinach, cherry tomatoes, bell pepper, and red onion evenly in the bottom of the prepared pie dish.
03 - Whisk together eggs, milk, salt, pepper, dried thyme, and garlic powder in a medium bowl until well combined.
04 - Pour egg mixture evenly over vegetables. Sprinkle cheddar and feta cheese over the top.
05 - Bake for 35 to 40 minutes until set in center and lightly golden on top.
06 - Remove from oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- You can throw whatever vegetables you have in the crisper drawer into it and it always works
- It reheats beautifully for breakfast all week long
02 -
- The quiche will continue to cook slightly as it rests, so don't worry if the center seems a tiny bit jiggly when you pull it out
- Slicing it too soon will make it fall apart, so that 5 minute cooling period is actually important
03 -
- Thaw frozen spinach completely and squeeze out all excess water before using, otherwise your quiche will be watery
- Let your vegetables sit in the pie dish for about 10 minutes before adding the eggs so they settle into an even layer