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 mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, brunch, dinner, meatless, pre-workout, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 8 servings
Calories: 145kcal
- 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
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.
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.
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