Crustless Vegetable Quiche

5 from 1 vote

This Crustless Vegetable Quiche bakes colorful, caramelized veggies into soft, custardy eggs to give you the ultimate low-carb, high-protein vegetarian breakfast, brunch, or lunch. Meal-prep friendly!

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: crustless quiche, quiche

Servings:

Author: Erin Alvarez

Ingredients

2 tbsp butter
1/2 cup red onion diced
1 red bell pepper diced
1 cup baby bella mushrooms sliced
1 small zucchini chopped
1/2 cup grape tomatoes halved
6 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp basil
1/4 tsp black pepper
1 cup shredded cheddar cheese sharp cheddar or white cheddar; divided
fresh basil for garnish

Instructions

Preheat oven to 350°F and spray a 9" pie pan with nonstick spray; set aside.
Melt the butter in a large skillet over medium heat. Once melted, add the red onion, bell pepper and mushrooms and sauté for 3-4 minutes.
Next, add the zucchini and tomatoes and sauté for an additional 3-4 minutes.
While the vegetables are cooking, whisk the eggs, milk, salt, basil, and pepper together in a large bowl.
Once the vegetables are cooked, transfer them to the pie pan. Sprinkle half of the cheese over the vegetables, then pour in the egg mixture. Sprinkle the remaining cheese on top.
Bake the quiche for 45-50 minutes until the eggs have set and the edges are golden. Remove from the oven and let the quiche sit for 15 minutes before slicing. Top with fresh basil and enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition