Description
A low-carb, gluten-free crustless quiche packed with tender veggies, fluffy eggs, and melty cheese, perfect for breakfast or brunch.
Ingredients
- 6 large eggs
- 1 cup milk (dairy or unsweetened plant-based)
- 1 cup shredded cheddar cheese (or any cheese of choice)
- 1 small onion, finely chopped
- 1 cup chopped spinach
- ½ cup chopped bell pepper (any color)
- ½ cup chopped zucchini
- ½ cup sliced mushrooms
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil (optional)
- Cooking spray or butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onions, mushrooms, and bell peppers until softened (about 5 minutes).
- Add spinach and zucchini; cook for another 2 minutes.
- Remove from heat.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and dried basil.
- Stir in the sautéed vegetables and shredded cheese.
- Pour the mixture into the greased baking dish.
- Bake for 35–40 minutes, or until the center is set and the top is golden.
- Let cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
This quiche can be customized with different cheeses and vegetables. It’s also suitable for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American