Skinny Crustless Quiche: This delicious quiche has all the taste without the calories! You won’t feel guilty serving up a slice (or two) of this for breakfast!
I’m almost mildly embarrassed that I’m sharing two healthy recipes back to back. Healthy muffins, skinny quiche–I mean, who even am I anymore?
I’m totally blaming it on the overload of chocolate and specialty Christmas lattes (because they’re limited time only and I had to pack in as many as possible to last me ’til the next season–obviously, I had no choice), that happened in December.
It was bad.
But this quiche is good–even crustless.
Speaking of crustless, is a crustless quiche even a quiche anymore? Or is it just an egg casserole? I’m just going to leave that question there…
Anyway, I’m a total fan of this quiche because of how great it tastes–even if it only has 85 calories per slice. I know!
And when it comes to healthy foods, in terms of taste, I totally do not want to know that I’m eating healthy. I want flavor and comfort and seconds. And bread. I alwaysss want bread. Thanks to this low-cal quiche, I can totally have my bread and eat it too. Does that defeat the purpose of making the quiche crustless? Eh, whatever.
This quiche consists of 3 eggs and 3 egg whites. I used 2% milk, turkey bacon, tomatoes, bell peppers, broccoli, salt and pepper, a pinch of nutmeg, low-fat colby cheese, pepperjack cheese, and a tiny spoonful of cottage cheese (it adds a fluffiness to the eggs).
Please, feel free to make this your own. You can substitute the turkey bacon with pork bacon, sausage, ham, turkey, or even more veggies if you want to make it vegetarian. Plus, you put in whatever veggies you want, or whatever ones you have on hand. This quiche is 100% customizable. You can even add more cheese if you want to!
The key to a crustless quiche is making a “crust” out of the veggies. The veggies and bacon should be placed in the pie dish first; spread out evenly around the bottom. Then, pour in the liquids (milk, eggs, and cottage cheese) over the veggies and top with cheese! As it cooks, the veggies will move around, but starting with them on the bottom provides a foundation for the quiche.
Then, bake until it is golden brown and the center is set.
Yields 8 slices
15 minPrep Time
45 minCook Time
- 3 Large Eggs
- 3 Large Egg Whites
- 1 cup milk (I used 2%, but you can substitute whatever you have on hand)
- 1/2 cup chopped broccoli, cooked and drained
- 1/2 cup bell peppers, chopped (I used a mix of red and green)
- 1/2 cup tomatoes, chopped (I used a mix of red and yellow tomatoes)
- 1/4 cup shredded pepperjack cheese (reduced fat)
- 1/4 cup shredded colby cheese (reduced fat)
- 4 slices turkey bacon, roughly chopped; cooked
- 1 Tbsp cottage cheese, 2% (optional, but it adds lightness to the eggs)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- Preheat the oven to 350 and grease a 9" or 10" pie plate or quiche pan with cooking spray.
- In the bottom of your pie plate, place all veggies and bacon in an even layer. Sprinkle 1/4 cup pepperjack cheese over the veggie/bacon mix.
- In a bowl, mix together all eggs and egg whites, milk, and cottage cheese. Whip the mixture until everything is well combined. Add in the salt, pepper, and nutmeg and mix.
- Pour mixture over the veggies. Sprinkle with 1/4 cup colby cheese.
- Bake for 45-55 minutes, or until the quiche is golden brown and set in the center.