110 Calorie Crustless Veggie Quiche
Total Time
1 hour, 25 minutes
Prep Time
25 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(18)
Ingredients
serves 6
- 1 and 1/2 cups sliced yellow squash (about 1 medium yellow squash)
- 1 and 1/2 cups sliced zucchini (about 1 medium zucchini)
- 1 large orange bell pepper, chopped (or any color)
- 2 cloves garlic, minced
- 2 teaspoons dried thyme (or fresh chopped)
- 3 large eggs
- 3 large egg whites
- 3/4 cup milk*
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup shredded cheese*
- 2 Tablespoons grated parmesan cheese
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Preparation
Step 1
Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
Step 2
Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or square pan with nonstick spray. Set aside.
Step 3
In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
Step 4
Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
Step 5
This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
Step 6
Save recipe for the next time?
Chef's notes
Freezing Instructions:
Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350°F (177°C) to warm up for 20 minutes, give or take.
Special Tools (affiliate links):
9-inch Pie Dish | Glass Mixing Bowl | Whisk | Cooling Rack
Milk:
Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK.
Cheese:
I usually use 2% milk shredded cheddar cheese. Use your favorite like goat cheese, feta, gouda, etc.
Sausage & Pepper Version:
I have also used this base recipe to make a crustless sausage & pepper quiche. Skip the squash & zucchini, and replace with 1/2 cup chopped onion and 6-8 ounces of sliced, pre-cooked sausage links. Cook them with the pepper and seasonings as directed in step 1. Continue with the recipe as instructed.
