Whether you’re hosting this weekend’s brunch or needing a quick go-to, protein and veggie packed meal to eat after your morning workout. This simple crustless quiche will hit the spot!
I will be the first to admit that re-heated eggs are not my thing. Or at least they haven’t been prior to making this! I love eggs and I am always searching for ways to trick myself into eating more veggies, so I figured if I started making egg cups that would be a great solution to my need for a quick post-workout meal. Ah, no.
I’m not sure if it was the small size or the veggies I added, but I have never found an egg cup I enjoyed that wasn’t piping hot out of the oven. I guess I can tolerate them the next day if they’ve been in the fridge, but the freeze-thawed version, gag me.
The Solution?
A simple crustless quiche! I went crustless because I hate soggy crust, which I think all quiche has. My personal preference, if that doesn’t bother you, then by all means, make this with a buttery and flaky crust! I also went crustless so that I can put my carb macros towards something more fulfilling. 🙂
This quiche comes together in about 10 minutes. Minimal prep, unless you’re going to saute onions and fry bacon. Both of which would be delish alterations to this recipe. For me; simple, clean and quick always wins.
I also hate mushy veggies (and fruits) so I don’t pre-cook any of my veggies. Again, keeping it simple and quick!
Let’s Do This!
What’s it take to make a beautiful, veggie, protein and healthy fat packed quiche?
- Eggs (duh)
- Milk or cream
- Veggies
- Additional protein such as; bacon or sausage (I used pre-cooked turkey sausage)
- Cheese
- Flour
- Salt/Pepper
Layering is my preferred method.
The Mix, Pour, Bake Quiche!
I’m also all about minimal clean-up, so the less dishes to be forced to wash, the better! So an added bonus to this simple crustless quiche is that you only need one mixing bowl, a whisk and a round (pie) baking dish. I do bake mine on a sheet pan, just in case it would happen to bubble over while cooking (which hasn’t happened yet, knock on wood). I’d rather wash a sheet pan than my entire oven!
Let it Bake!
Now, you let it bake, and it takes a while. It’s a lot of eggs! So, knock yourself out with the time you’ll have on your hands…clean-up the kitchen, drink coffee, get the kids ready for bed…whatever you can get done in the next 60 minutes. I have tried this a couple ways. Once at 350 for 75 minutes, and my preferred way of 45 minutes at 375 and then take it down to 350 for an additional 15. You get a beautiful, fluffy, souffle-like quiche.Â
Enjoy Now or Enjoy Later
If you’re making this for breakfast or brunch, then dive right in! If this is a pre-made dish, then just let it hang out and cool down before you cover and stick it in the fridge. It will deflate as it cools, but the taste is still every bit as delish! For us, this is now chilled and ready to be sliced and served up after my workouts and for my husband’s breakfast before heading off to work.
As I try other veggie/protein combos, I’ll keep you posted! I hope you love it as much as we do. Enjoy!
If pies aren’t your thing, and you don’t have the right dish, you can hop over to our Amazon shop and pick one up and have it for the weekend with Prime. Or just knock the socks off your guests with a platter of Pumpkin Scones!
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xo, Tiff
Ingredients
- 5 eggs
- 5 egg whites
- 1 cup milk or cream
- 2 TBSP flour
- 6 turkey sausage links, chopped
- Veggies of choice; enough to cover the bottom of the pie dish
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt/Pepper
- *If you would like to add an onion, chop and saute it in 1 TBSP of EVOO first
- *You can also use alternate proteins
Instructions
- Preheat oven to 375 (you will drop it to 350 for the last 15 minutes)
- Spray a glass (or stoneware) pie dish (9" approx) with cooking spray
- Wash and chop veggies. If you prefer them pre-cooked, do that next.
- Place veggies in the bottom of your pie dish
- Chop and place protein on top of veggies. If you are using bacon, pay fry it first.
- In a large mixing bowl, combine eggs, milk, flour, seasonings and mix well with a whisk
- Once combined, pour over the veggies and protein
- Bake at 375 for 45 minutes, lower temp to 350 and bake for an additional 15 minutes
- Depending on your oven temp, keep an eye on it the last 10 minutes so it doesn't burn, but also check the center to ensure the eggs aren't runny. Moist is okay, runny is no bueno.
- Serve it up with a fresh side salad, coffee or mimosa and enjoy!