Healthy Crustless Quiche (Print Version)

Light, protein-packed quiche brimming with vegetables and savory flavor—without pastry crust.

# What You Need:

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

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

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - 1/4 teaspoon dried thyme

12 - 1/4 teaspoon garlic powder

13 - Cooking spray or 1 teaspoon olive oil

01 - Preheat 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 in the pie dish.

05 - Sprinkle the cheddar and feta cheese over the top of the egg and vegetable mixture.

06 - Bake for 35 to 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.

01 -

You get all the creamy, comforting satisfaction of quiche without the heavy pastry weighing you down
The vegetables stay vibrant and fresh tasting, not buried under layers of dough
It reheats beautifully for breakfast throughout the week

02 -

The quiche will continue to cook slightly as it rests, so removing it while the center still jiggles just a little is perfect
Overcrowding the dish with vegetables will prevent the eggs from setting properly
Using room temperature eggs helps them incorporate more smoothly with the milk

03 -