Today I’m sharing the recipe for a crustless, vegetarian quiche.  A fun thing about this recipe is its versatility.  It’s super easy to switch up the veggies or add cheeses to suit your tastes and preferences.  This dish is delicious for everyday breakfasts and handy for special occasion brunches.  No crust means it’s suitable for friends and family members that may be sensitive to gluten or are otherwise cutting down on carbs.

Crustless quiche is a nutritious choice for breakfast, lunch or a filling snack.

The ingredient list for this dish is short and sweet;  bell peppers (our favorites are baby or mini yellow, orange and red bell peppers), onion, eggs, and mushrooms.

(Note:  not photographed here, the milk and the spices)

For the best results, sauté the chopped vegetables before adding them to the egg and milk mixture.  

The order of cooking the vegetables is not hugely important however it makes sense to cook the onions first until they are slightly soft, then add finely chopped bell peppers, adding the mushrooms last.  

Note:  smaller pieces cook up faster; chop veggies to about 1/4 inch or smaller, then sauté

Spray cooking oil on the bottom and edges of a pie dish and pour in the egg/milk mixture.  

Add the cooked vegetables and spread them around.  If you’re using cheese, sprinkle some on top.

It’s fun to watch the egg pie rise up like a soufflé in the oven.

The quiche will fluff up like a soufflée after cooking and when it’s still hot; it will deflate down and flatten as it cools

The veggies we use in this recipe are similar to the vegetables my folks used to put in our Sunday omelets when we were kids.  The smells and tastes are familiar and comforting.  Use the combination that suits you.  I have some cheese and lactose issues hence I skip the cheese.  For guests or for kids I do sprinkle some shredded cheddar or light Mexican cheese blend on top.  Mozzarella or Swiss would be great as well.  If your digestive system is good with cheese, good on ya – I say go for the indulgence.

If you love this recipe, be sure to also check out Koo Koo Sabzi Persian Quiche Muffins!

Yield: 8

Gluten-free Crustless Quiche Recipe

Print

A recipe for a crustless, vegetarian quiche or frittata.  The fun thing about this recipe is its versatility.  It's super easy to switch up the veggies or add cheeses according to your tastes and preferences. This dish is delicious for every day breakfasts and handy for special occasion brunches.  No crust means it is suitable for friends and family members that may be sensitive to gluten or are otherwise cutting down on carbs.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 6 eggs
• 1/4 cup low-fat milk (I use non-fat Lactaid)
• 1/2 small onion, chopped (about 1/2 cup)
• 1 cup finely chopped bell pepper (red, yellow, and orange)
• 1 cup chopped mushrooms
• 1/4 teaspoon sea salt
• 3 grinds black pepper
• pinch of smoked paprika
• pinch of garlic powder
• olive oil
• spray cooking oil
• 1/4 cup shredded low-fat Mexican cheese, cheddar, Swiss, or light Mozzarella (optional)

Instructions

1. Preheat oven to 400 degrees F
2. Sauté onions until just soft, 2 or 3 minutes on medium-low heat setting
3. Add chopped bell peppers and cook another 2-3 minutes
4. Add mushrooms, stir and cook another couple of minutes
5. Season with salt, pepper, and spices
6. In the meanwhile crack and stir eggs
7. Add milk to eggs and stir with a fork or whisk
8. Line the bottom of a pie dish with spray oil
9. Pour in egg/milk mixture
10. Add cooked veggies to the pie dish and spread them around
11. Sprinkle cheese on top if using it
12. Bake for 18-20 minutes until the center is set and the edges are golden

Notes

Chopping vegetables into smaller pieces will help them sauté and cook up faster. Use olive oil in the pan for cooking the veggies and spray oil in the pie dish for helping the pie not stick.

It is normal for quiches and frittatas to swell and puff up after baking and while still hot. The egg pie will deflate as it cools.

Store 4 to 5 days in the refrigerator. Freeze with a lid or in a freezer bag for up to 2 weeks.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 161mgSodium: 222mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 12g

Breakfast anyone?

Last weekend, Michelle and I gathered at my house along with our local tribe.  We got to test out some of our favorite breakfast recipes.  We can’t thank them enough for helping with this super important role.

One of our recipe testers came up with a clever name for us, the #breakfastladies – do you think it will stick?

By the way, and in case you missed the post from a couple of weeks ago, Michelle contributed this yummy muffin-size version of frittatas, Zucchini Frittatas.