Skinny Crustless Quiche
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.
Servings: 8 slices
Ingredients
- 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
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.
- Enjoy!