Easy Crustless Quiche Recipe
This delicious crustless quiche is a casserole-style quiche made without crust. Customize it with spinach, bacon, broccoli, or other cheeses for special occasions or easy breakfast on the go.
Servings: 8 pieces
Calories: 211kcal
Equipment
- large skillet
- 9 x 9 baking dish or preferred size rectangle dish
Ingredients
- 2 tablespoons Olive Oil or preferred oil
- ½ medium Onion diced (1 cup)
- ½ large Bell Pepper diced (½ cup)
- 8 ounces Mushrooms sliced (2 cups)
- 3 cloves Garlic minced
- ¼ pound Kale finely chopped (4 cups)
- 8-12 Eggs
- 1 cup Milk any variety
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Fresh Thyme or ¼ teaspoon dried thyme
- 1 cup Shredded Asiago Cheese or preferred cheese
Instructions
- Preheat oven to 350°F. Coat a 9 x 9 baking dish with cooking spray or oil. Set aside.Note: For air fryer ovens, preheat to 325°F on the "Bake" setting.
- Heat OLIVE OIL in a large skillet over medium-high heat.
- Add ONION and BELL PEPPERS. Sauté a few minutes to sweat off some moisture.
- Add MUSHROOMS and GARLIC. Sauté until the mushrooms become tender.
- Transfer this vegetable mixture to the baking dish.
- Distribute the KALE and CHEESE over this mixture and set aside.
- In a mixing bowl, whisk together EGGS, MILK, SALT, PEPPER, and THYME.
- Pour egg mixture into the baking dish. Press kale under the surface as needed.
- Bake uncovered 45-55 minutes (30 minutes for air fryer ovens) until the eggs are set.
- Transfer quiche out of the oven. Allow to rest for 10 minutes before serving.
- To store, cool completely and store in an airtight container for up to 5 days.
Nutrition
Serving: 4oz | Calories: 211kcal | Carbohydrates: 6g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 258mg | Sodium: 461mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2253IU | Vitamin C: 28mg | Calcium: 265mg | Iron: 2mg