Crustless Vegetable Quiche Recipe
A delicious, healthy and low carb no crust quiche with tasty veggies is perfect for breakfast or brunch.
Servings: 1 Quiche Pie
Calories: 203kcal
Ingredients
- 1 Tbsp. Butter
- 1 Orange Bell Pepper diced (about ½ cup)
- ¼ c Onion diced
- ¼ c Mushrooms thinly sliced
- 1 c Spinach chopped
- 6 Eggs
- 1 c Milk
- Salt and Pepper to taste
- 1 c Grated Cheese I used cheddar
Other
- A little butter to grease pie dish
Instructions
- Preheat oven to 350°F (176°F)
- Add pat of butter to a skillet over medium heat.
- Next, add the bell pepper, onion and mushrooms to the skillet and sauté for about 5 minutes; add the spinach and remove from the heat. Stir to combine.
- In a mixing bowl prepare the custard mixture by whisking together the eggs and milk. Season with salt and pepper then stir in the vegetables and grated cheese.
- Lightly grease the pie baking dish with butter then pour the custard mixture into the dish and bake 45 minutes.
- Allow the crustless quiche to rest 5 minutes before slicing and serving.
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Notes
Leftover quiche may be covered and stored in the refrigerator. To reheat, cover with aluminum foil and heat in a 350°F oven for 15 minutes.
Nutrition
Serving: 1 | Calories: 203kcal | Carbohydrates: 10g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 164mg | Sodium: 269mg | Fiber: 1g | Sugar: 4g