Crustless Quiche

I make a crustless quiche about once a week. They can be cut into wedges that can be eaten right away, or frozen for up to a few weeks. It makes the easiest breakfast imaginable that is packed with protein and vegetables. If fresh, pop a slice into the toaster oven (preferred) or microwave for a few minutes, and a little prep once a week makes breakfast easy.

This recipe is great because you can use any vegetables, cheese and meat you have on hand at the time. It is completely customizable. As long as you stick to the same egg to milk ratio, anything goes for the flavor.

Today I had some leftover shredded carrots, bell pepper and two leftover breakfast sausage patties. So there is our combo for today. I will share some of my favorite variations at the end of this post and as time goes on, on the blog.  

The base for this recipe is the same every time. The oil, garlic, onions, egg and milk portions of this stay the same with each variation. Just the add ins, meat and cheese changes.

great with breakfast, lunch or dinner

Crustless Quiche

350 degrees, 50 minutes

Serves 4-5

  • 2 tsp. oil (I use olive oil)
  • 1 small or ½ medium, white/sweet onion diced
  • 1-2 cloves of garlic, minced (I use two)
  • 4 whole eggs
  • 2 egg whites
  • ¾ cup milk
  • ¾ cup shredded cheese (today I used NY sharp, white cheddar)

Today’s Mix Ins:

  • ½ bell pepper, diced (any color, today’s is orange)
  • ⅓ cup shredded carrots
  • 8 basil leaves
  • 2 cooked breakfast sausage patties, chopped up 
  • Salt and pepper to taste

Chop and prep all your ingredients.

prep makes it easy

In a small pan saute onions, garlic and chosen vegetables (peppers and carrots in this case) in two teaspoons of oil. Cook on medium until vegetables get soft and onions turn clear. 

vegetables soft, onions turning clear
place in greased 9″ pie plate

Grease a 9” pie plate. Add onion/garlic/vegetable mix to bottom of pie plate. Add meat and shredded cheese. Add basil or other herb leaves. 

layer other ingredients

In a mixing bowl beat eggs and milk. Pour mixture into pie plate. Salt and pepper quiche. 

top with egg/milk mixture

Bake at 350 degrees for 50 minutes. Remove from oven and cool. Eat immediately, or cut into slices.  To reheat – toast in toaster oven for 3-5 minutes. If microwave, 1-2 minutes. Freeze up to two weeks. (Wrap slices individually.)

Some Favorite Variations:

Western: diced ham, bell pepper, shredded cheddar

Caprese: sliced tomatoes, basil leaves shredded mozzarella

Mexican: taco meat, shredded cheddar, black olives, diced green onions

Veggie: asparagus, tomato, spinach, pepper, shredded carrots

cool and slice

Favorite cheese options: cheddar, mozzarella, swiss, pepper jack, feta or whatever you like.

Favorite meat options: bacon, sausage (breakfast or italian), chopped steak beef/venison, diced ham, leftover taco meat of any kind, chopped up ribs, diced roast of pork/beef/venison, corned beef…really whatever you have. 

Favorite veggie options: bell pepper, asparagus, spinach, tomato slices, sliced carrots, black olives, green onions, broccoli, kale…sky is the limit here…

Give it a try and you will add it to your weekly routine guaranteed.

Liz

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