Healthy Crustless Quiche (Printable Version)

Light, protein-packed quiche with fresh vegetables and savory cheeses, ready in under an hour.

# What You 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 - 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.
05 - Sprinkle the cheddar and feta cheese over the top.
06 - Bake for 35-40 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.

# Expert Suggestions:

01 -
  • The eggs create this surprisingly rich custard that holds everything together without any heavy crust
  • You can throw in whatever vegetables are wilting in your crisper drawer and it still works beautifully
02 -
  • I once pulled this out too early and ended up with a slightly runny center, so don't rush that 35-minute minimum bake time
  • Letting it cool for those 5 minutes seems like forever when you're hungry, but it makes slicing so much cleaner
03 -
  • Grate your own cheese instead of buying pre-shredded for better melting
  • Let the vegetables sit in the dish while the oven preheats to release some moisture

Return