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5 from 7 votes

Veggie Crustless Quiche

Light, simple to make and loaded with protein, this Veggie Crustless Quiche is a must make for your next brunch!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, brunch, dinner, meatless, pre-workout, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 8 servings
Calories: 145kcal
Author: Lauren Kelly

Ingredients

  • 6 large eggs to cut back on cholesterol and fat you can also use 6 eggs whites and 2 whole eggs
  • 1 cup cheddar cheese shredded
  • 2 cups fresh spinach
  • 15 ounces mushrooms chopped, I use Baby Bella
  • ½ cup grape tomatoes chopped
  • ½ cup onion diced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon thyme
  • ½ teaspoon basil
  • ¼ teaspoon oregano

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9 inch pie pan or 12 count muffin tin with nonstick cooking spray (You can use cupcake liners for easy clean up).
  • Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach, mushrooms and tomatoes and continue cooking until veggies have wilted.
  • In a large bowl, combine eggs, cheese, thyme, basil, oregano, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan or muffin tins.
  • Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.* I do not like wet eggs and so I prefer to cook and an extra 5 minutes or so until light brown around edges and top.

Notes

To store: Place in an airtight container in the refrigerator for up to 7 days.
I make this weekly and just bring out one serving to heat up for breakfast or snack.

Nutrition

Calories: 145kcal | Carbohydrates: 4g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 300mg | Potassium: 290mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1052IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 1mg