110 Calorie Veggie Quiche Without Crust
A nutritious, low-calorie, highly flavorful crustless quiche that has been lightened up. Use your imagination and your preferred seasonings and veggies!
Ingredients
- One and a half cups (about one medium yellow squash) of sliced yellow squash
- One and a half cups (about one medium zucchini) of sliced zucchini
- One large diced orange bell pepper (or any color)
- two minced garlic cloves
- Two tsp dried thyme (or finely chopped fresh)
- Three big eggs
- Three big egg whites
- three-quarters cup milk
- three-quarters teaspoon of salt
- 1/4 tsp freshly ground black pepper
- two and a third cups of shredded cheese
- Grated Parmesan cheese, two tablespoons
Instructions
- A big skillet should be heated at medium-high heat. After giving it a quick nonstick spray, add the chopped garlic, thyme, pepper, and squash and zucchini slices. a tiny dash of pepper and salt as well. Use a pinch of salt and pepper here; the remainder of the ingredients are added to the egg mixture. Cook, stirring regularly, until vegetables are soft, about 7 to 9 minutes. Transfer to a basin and set aside to cool while you make the egg mixture.
- Turn the oven on to 350°F, or 177°C. Apply nonstick cooking spray to a square pan or 9-inch pie plate. Put aside.
- Whisk the eggs, egg whites, milk, salt, and pepper in a big bowl until well blended. Put vegetables in the preheated pan. After adding the shredded cheese, cover with the egg mixture. Add some grated Parmesan cheese on top.
- Bake until the filling is set and no longer jiggles, about 45 minutes. Before slicing and serving, allow it cool on a wire rack for ten minutes. (Take note that because there are so many vegetables without a crust, it may still have some water on the bottom even after cooking and cooling.)
- Leftovers of this quiche are excellent! For up to four days, store tightly covered in the fridge.
Notes
- Instructions for Freezing: Baked quiche stores nicely for up to two months. After thawing over night, preheat in the oven for around 20 minutes at 350°F (177°C).
- Extra Tools (affiliate links): Whisk, Cooling Rack, Glass Mixing Bowl, and 9-inch Pie Dish
- Milk: Both skim milk and unsweetened plain almond milk were used in the recipe's testing. Any kind of milk will do.
- Cheese: Shredded cheddar cheese with 2% milk is what I generally use. Use your preferred cheese, such as gouda, feta, or goat cheese.
- Version with Sausage and Pepper: I've also made a crustless quiche with sausage and pepper using this basic recipe. In place of the zucchini and squash, add 6–8 ounces of sliced, precooked sausage links and 1/2 cup of minced onion. As instructed in step 1, cook them with the pepper and herbs. Follow the recipe's instructions to the letter.