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A savory, protein-packed baked egg dish loaded with colorful vegetables and cheese. It's a light, gluten-free alternative to traditional quiche, perfect for a wholesome breakfast or a light lunch.
Preheat oven and prepare the pan
Sauté the vegetables
Prepare the egg mixture
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A savory, protein-packed baked egg dish loaded with colorful vegetables and cheese. It's a light, gluten-free alternative to traditional quiche, perfect for a wholesome breakfast or a light lunch.
This fusion recipe takes 55 minutes to prepare and yields 4 servings. At 248.12 calories per serving with 15.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or snack.
Combine and bake the quiche
Rest and serve
Add 1/2 cup of crumbled paneer (cottage cheese) or firm tofu along with the sautéed vegetables for an extra protein boost.
Replace the milk with unsweetened almond or soy milk and use a dairy-free cheese alternative.
Use low-fat milk and reduce the amount of cheese by half. You can also add more vegetables like spinach for added nutrients.
Use finely grated vegetables so they blend in seamlessly. You can also use fun-shaped cookie cutters to cut the slices after baking.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The variety of vegetables provides essential vitamins like A and C, while eggs offer Vitamin D, B12, and choline.
Since this quiche has no crust made from flour, it's a perfect option for those with gluten intolerance or celiac disease.
The high protein and fiber content can help you feel full and satisfied, making it a great choice for a balanced meal.
Yes, it is a healthy dish. It's high in protein from the eggs, packed with vitamins from the vegetables, and is naturally gluten-free. It's a great low-carb meal option.
A slice of this Crustless Vegetable Quiche contains approximately 180-220 calories, depending on the specific vegetables and type of cheese used.
Absolutely! You can bake it, let it cool completely, cover it, and store it in the refrigerator for up to 3 days. It can be enjoyed cold or reheated in the microwave or oven.
The quiche is done when the edges are set and the center is just barely set (it shouldn't be liquidy). A knife inserted near the center should come out clean.
Yes, you can use heavy cream or half-and-half instead of milk for a richer, more decadent quiche. This will increase the calorie and fat content.
