Description
A simple, lower-carb spin on classic quiche that delivers creamy custard, melty cheese, and your favorite mix-ins without a crust.
Ingredients
- 6 large eggs
- ⅔ cup whole milk
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard (optional)
- Pinch ground nutmeg (optional)
- 1 ½ cups mix-ins of choice (e.g., ⅔ cup grated Gruyère cheese, 2 tablespoons chopped fresh chives, cooked crumbled lean beef, chopped and sautéed broccoli, caramelized onions, cubed leftover roast beef, roasted vegetables)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter or cooking spray.
- Prepare your chosen vegetables: thaw and squeeze dry frozen spinach, finely dice onions, and slice mushrooms. Sauté onions in a skillet for 3-5 minutes, then add mushrooms and harder vegetables and cook for 5-7 minutes.
- Whisk the eggs until yolks and whites are fully combined. Pour in whole milk and half-and-half, then add salt, pepper, mustard, and nutmeg. Whisk until well combined.
- Combine the mix-ins with the egg mixture and gently fold to distribute fillings evenly.
- Bake in the preheated oven for 40 to 55 minutes until the top is golden brown and the center is set. Tent with foil if browning too quickly.
- Cool on a wire rack for 10–20 minutes before slicing. Serve warm with a salad.
Notes
For best texture, use room temperature eggs and drain vegetables thoroughly to avoid a watery quiche.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French