Description
This crustless quiche is a light, flavorful dish packed with vegetables and eggs, perfect for breakfast, brunch, or a simple dinner. It’s easy to make and naturally gluten-free.
Ingredients
- 6 large eggs
- 1/4 cup milk (or almond milk)
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 cups chopped vegetables (such as spinach, mushrooms, zucchini, or bell peppers)
- 1/2 cup chopped onions or shallots
- 1/2 cup shredded cheese (such as cheddar, feta, or goat cheese)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a pie dish or baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook until softened, about 3–5 minutes.
- Add the chopped vegetables and cook until tender and any excess moisture has evaporated. Stir in the garlic and cook for another minute.
- In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
- Spread the cooked vegetables evenly in the prepared baking dish. Sprinkle the shredded cheese over the vegetables.
- Pour the egg mixture over the top, ensuring everything is evenly distributed.
- Bake for 30–40 minutes, or until the eggs are set and the top is lightly golden.
- Let cool for 10 minutes before slicing and serving.
Notes
- Use any combination of vegetables you have on hand.
- Make it dairy-free by omitting cheese or using plant-based alternatives.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat slices in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 190 mg
