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Savour Spring Veggies With This Crustless Quiche Recipe

crustless quiche in white serving dish
PREP TIME
15 min
COOK TIME
35 min
YIELDS
8 Servings

Quiche for breakfast? You bet! A great way to utilize your spring veggies is to use them in a quiche. I’ve used spinach, onion and zucchini here, but you can easily use whatever spring veggies you have on hand: asparagus, fiddleheads, kale, etc. You’ll love this crustless, low-carb flavourful quiche with smoky hints of paprika, the tartness of Dijon and the creamy texture of sharp Cheddar.

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Ingredients

2
tsp olive oil
1
medium zucchini, chopped
cups frozen spinach, defrosted
1
small onion, sliced
3
strips chicken bacon, chopped
6
large eggs
1
cup half and half
½
tsp sea salt
½
tsp ground black pepper
¼
tsp paprika
1
tsp Dijon mustard
cup sharp Cheddar cheese, grated
Chopped parsley, for garnish
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Directions

crustless quiche ingredients on countertop
Step 1

Preheat the oven to 350°F and lightly grease a round 9-inch baking dish.

Step 2

Place a skillet over medium-high heat and add olive oil. Saute the zucchini, spinach, onion and chicken bacon in the skillet for about 2 minutes, until cooked. Remove from heat and transfer the ingredients to the prepared baking dish.

crustless quiche ingredients cooking in pan
Step 3

In a separate bowl, whisk eggs, half and half, salt, pepper, paprika and mustard. Add in half of the cheddar cheese and whisk until incorporated. Pour the egg mixture into the prepared baking dish on top of the sauteed ingredients. Top with the remaining cheese.

Related: Quick and Easy Low-Carb Recipes From The Pioneer Woman

Step 4

Bake for 35 minutes. Top with parsley and serve.

Like Valerie’s crustless quiche recipe? Try her healthy Sriracha-honey oven-fried chicken or her spicy vegan cassoulet.

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