Secret to the best Crustless Veggie Quiche (1 Trick)
Craving an easy low-carb meal? This Crustless Veggie Quiche is a healthy, delicious breakfast bake loaded with veggies. Try the simple recipe
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 8 oz cremini mushrooms sliced
- 1 red bell pepper diced
- 5 oz fresh spinach roughly chopped
- 6 large eggs
- 1 cup heavy cream or half-and-half
- 1.5 cups shredded cheese such as Gruyère, cheddar, or a mix
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish or quiche pan with butter or non-stick spray.
- THE SECRET TRICK: Heat olive oil in a large skillet over medium heat. Add the chopped onion, sliced mushrooms, and diced bell pepper. Sauté for 5-7 minutes until the vegetables are tender and most of their moisture has evaporated. This step is crucial to prevent a watery quiche.
- Add the fresh spinach to the skillet and cook for another 1-2 minutes, just until it has wilted. Remove the skillet from the heat and drain any excess liquid that may have accumulated.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder until smooth and well combined.
- Stir 1 cup of the shredded cheese and all of the cooked vegetables into the egg mixture.
- Pour the entire mixture into your prepared pie dish. Sprinkle the remaining 1/2 cup of cheese evenly over the top.
- Bake for 30-35 minutes, or until the center is set (a knife inserted near the center comes out clean) and the top is golden brown.
- Let the quiche rest for at least 10 minutes before slicing and serving. This allows it to set up properly for clean slices.
Notes
Veggie Variations: Feel free to swap the vegetables! Broccoli florets, asparagus, or zucchini would all be delicious. Just be sure to pre-cook them to remove excess moisture.
Dairy-Free Option: Use full-fat coconut milk instead of heavy cream and your favorite dairy-free shredded cheese.
Storage: Store leftover quiche covered in the refrigerator for up to 4 days. It can be enjoyed cold or reheated in the microwave or oven.
