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5 from 16 votes

Mushroom Crustless Quiche

This Mushroom Quiche is loaded with protein and so much flavor! It's so simple to make, healthy and delicious without all the carbs and sugar.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast, brunch, meatless, pre-workout, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 8 servings
Calories: 133kcal
Author: Lauren Kelly

Ingredients

  • 6 eggs
  • 1 cup sun-dried tomatoes sliced
  • 1 cup artichoke hearts sliced
  • 1 cup portobello mushrooms sliced
  • 1 tablespoon olive oil
  • ¼ cup Gruyere cheese shredded

Instructions

  • Preheat oven to 375 degrees. Grease or spray a casserole dish or pie dish and set aside.
  • Place sun dried tomatoes, artichoke hearts and mushrooms in pan with olive oil.  Saute for 4-5 minutes until soft and place in prepared dish.
  • In a large bowl, add eggs and beat until frothy.  Pour into prepared dish ontop of veggies.
  • Sprinkle with shredded cheese.  Bake at 375 for 35 minutes or until the top is set and the edges are golden brown.

Notes

To store: Place in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 133kcal | Carbohydrates: 8g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 340mg | Potassium: 559mg | Fiber: 4g | Sugar: 6g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg