This easy skinny crustless quiche is loaded with vegetables. Similar to a frittata, this egg quiche recipe is lower in calories and a great healthier breakfast option.
Course:
Breakfast
Cuisine:
American
Keyword:
crustless quiche
Servings: 8slices
Author: Michelle
Ingredients
3Large Eggs
3Large Egg Whites
1cupmilk, I used 2%, but you can substitute whatever you have on hand
1/2cupchopped broccoli, cooked and drained
1/2cupbell peppers, chopped (I used a mix of red and green)
1/2cuptomatoes, chopped (I used a mix of red and yellow tomatoes)
1/4cupshredded pepperjack cheese, reduced fat
1/4cupshredded colby cheese, reduced fat
4slicesturkey bacon, roughly chopped; cooked
1Tbspcottage cheese, 2% (optional, but it adds lightness to the eggs)
1/2tspsalt
1/4tspblack pepper
1/8tspnutmeg
Instructions
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.