This easy crustless quiche recipe is a delicious and savory breakfast option. Interested in making a quiche with a crust? Go here to check out my 3 ingredient crust that can be used.
Making a quiche in the morning is one of our favorite breakfasts. It’s filling and can easily hide veggies! Ever since a stomach bug hit our home this past summer, my girls STILL blame “the trees”, aka broccoli, they once loved to eat. A quiche is an easy way for me to hide broccoli or other veggies and they’re never the wiser!
Why make a crustless quiche?
After being a vegan for a few years, I’m getting back into the foods that the book Nourishing Traditions and the Weston A Price Foundation promotes. Yes, we were on it before being vegan, but then abandoned it. But, crustless quiches can be great for those who are gluten intolerant, don’t want the extra carbs, or are maybe low on time and don’t want to make a crust. I decided to make a crustless quiche since my husband is wanting to cut down on carbs and increase his healthy fat intake.
Make sure as you make this quiche recipe that the pie pan or cast iron you use is well greased or buttered. I grease my cast irons with lard or left over bacon grease. Since this is an egg recipe, the bacon grease worked really well.
This crustless quiche recipe can also be made vegetarian! You don’t need to add in any meat if that’s what your dietary preference.
What to add to this easy, crustless quiche recipe
You’ll notice that I don’t use half and half or heavy cream in my recipe. I’ll be honest, I don’t usually have those on hand. I have whole, raw milk and I don’t want to separate the cream because I want my kids to be consuming it in their glasses of milk. Plus, part of being “easy” in my mine is that I have the ingredients on hand (that’s why you’ll see leftover, uncured pepperoni in this recipe!)
Meat options could be:
- ham
- sausage (beef or pork)
- bacon
Vegetable options we’ve done include:
- peppers
- onion
- garlic
- tomatoes
- broccoli
- spinach
This is a great recipe to save those shriveled veggies that you know you won’t eat raw! That’s why you’ll see broccoli and a (leftover) onion here. If you know me, I’m really a go with what I’ve got type person. Don’t feel restricted by the ingredients I use! But do remember that the more veggies you use, the less egg and milk you’ll need.
If you likethis, could you please pin this to Pinterest? 🙂
Crustless Quiche Recipe
Ingredients
- ½ head of broccoli
- ½ onion
- 9 eggs
- ¾ cup whole milk
- ½ cup cheese
- 12 uncured pepperonis
- butter or oil (to grease pan)
- salt and pepper
Instructions
- Preheat oven to 350*f
- Sprinkle about ¼ salt and ¼ pepper on broccoli and onion.
- Cook broccoli and onion until both are soft.
- Place broccoli, onion, pepperoni, and cheese in a well oiled or butter cast iron or pie pan.
- Whisk eggs and milk in a large bowl.
- Pour over veggies, pepperoni and cheese.
- Bake for 30-35 minutes.
- Allow to cool and enjoy!
Notes
To check for doneness, shake the pan and see if the middle jiggles. The quiche is done when the middle is not jiggly.
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