Crustless Veggie Quiche
This crustless veggie quiche is packed with flavor and healthy colors. Made simply with eggs, tomatoes, spinach, onions, and more, this breakfast or brunch recipe is perfect for any occasion.
Servings: 8 servings
Calories: 135kcal
Cost: Recipe $3.73 / Serving $0.47
Ingredients
- 3 tablespoons olive oil, divided ($0.42)
- ½ onion, diced ($0.45)
- 4 mushrooms, diced small ($0.66)
- 2 handfuls fresh baby spinach ($0.21)
- 1 medium Roma tomato, diced ($0.27)
- 2 green onions, chopped ($0.15)
- ½ teaspoon salt ($0.01)
- ½ teaspoon paprika ($0.04)
- ¼ teaspoon ground black pepper ($0.02)
- 6 large eggs ($0.90)
- ½ cup milk, half-and-half, or heavy cream ($0.10)
- ¼ cup cheddar cheese, shredded ($0.50)
- ¼ cup diced ham or chopped lunch meat, optional
Instructions
- Prep. Preheat the oven to 425°F. Grease a baking dish and set aside.
- Sauté vegetables. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the diced onion and cook until translucent. Add the remaining 1 tablespoon olive oil and the mushrooms. Cook until the onions are lightly browned and the mushrooms are soft. Transfer to a large bowl.
- Wilt spinach. Add the spinach to the same skillet and cook just until wilted. Remove from heat and add to the bowl with the vegetables.
- Build filling. Stir in the diced tomato, green onions, salt, paprika, and black pepper. Add the eggs and milk and mix until fully combined. Stir in the ham, if using.
- Assemble. Pour the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake. Bake for about 20 minutes, until set in the center and lightly golden on top.
- Serve. Let cool slightly, then slice and serve.
Notes
- Vegetable swaps. Adjust vegetable amounts to use what you have on hand.
- Crust option. For a crusted version, blind bake a pie crust at 425°F for 10 minutes before filling.
- Make ahead. Assemble the mixture and refrigerate for up to 2 days before baking.
- Bakeware tip. Let refrigerated glass dishes sit at room temperature for about 30 minutes before baking.
- Storage. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Best within 24 hours.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 3g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 236mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1186IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1mg
